Matka Gosht Recipe; Punjabi Matka Gosht Recipe, Kunna
This Father’s Day I wanted to do something special for Dad. Knowing his penchant for well-made mutton, I decided to cook Matka Gosht. Matka gosht is also known as “kunna” which means a “round” clay pot in Punjabi. The origins of this dish have been traced to a village called Chiniot. Chiniot is located near Lahore in Punjab province of Pakistan.
However, suitable changes have been made to the traditional recipe to suit our palate.
The more distinct element of this slow-cooked Gosht Dish is its unique aroma that gets imbibed due to the clay pot cooking. There are a distinct earthy scent and a delicate texture to this matka gosht or kunna. The cooking process is definitely slow but the end result is surely worth the wait.
Most recipes traditionally use limited masalas. However, I braised the meat in a lot of whole masalas (khada masala or whole spices) and added potatoes to it also just the way Dad likes his meat dish to be. Dad was really happy with the results. Hope you will be too.
Recipe Timelines for making The Punjabi Matka Gosht Recipe
- Preparation Time: 15 minutes
- Cooking time: 2.5 Hours
- Cooking Gizmos: Round clay pot with a lid or “Matka”
- Servings: 2-3
Stuff you need for The Punjabi Matka Gosht Recipe
|what goes in?||what kinds?||how much?|
|Canola Oil||1/8th Cup|
|Black Pepper Corns||1 Teaspoon|
|Bay Leaves||2 No.|
|Onions||Pulsed||2 Nos. - Medium|
|Ginger Garlic||Paste||2 Tablespoons|
|Mutton||On the bone - leg or shoulder||1/2 Kg|
|Coriander Powder||2 Teaspoon|
|Red Chili Powder||1 Teaspoon|
|Turmeric Powder||1/2 Teaspoon|
|Salt||1/2 Teaspoon (correct to taste)|
|Yoghurt||Homemade & well beaten||400 grams|
|Green Chillies||Fresh & sliced||5 Nos.|
|Potatoes||Quartered||2 Nos. - Medium|
|Flour||Kneaded into a dough||2 Cups|
The Process to make The Punjabi Matka Gosht Recipe
- Take a clay pot with a lid and clean it properly. To season a clay pot for cooking it is essential that Immerse your pot in water and soak it for 2 hours. Remove and dry it, and then rub the entire surface with a clove of cut garlic and coat any unglazed surface (normally only the bottom of the pot) with olive oil. This closes any open pores and retains the moisture inside. I used a clay pot in which a huge portion of Biryani was delivered to me by Biryani by Kilo. So it was already seasoned.
- Heat the ghee and canola oil combo on high flame and add all dry masalas including, cardamom, cinnamon, black peppercorns, and bay leaves.
- Once they crackle add the onions and fry till light brown. Add ginger and garlic paste and brown till oil starts separating.
- Add the mutton and stir well for a couple of minutes. Add the powdered masalas including coriander, red chilli and turmeric powders as well as salt. We will check and correct the salt towards the end.
- Fry the masalas for about 7-8 minutes or till they are fragrant. Bring the heat to low.
- Add the yoghurt and give it a mix and add the quartered potatoes.
- Cover the top of the matka or round clay pot with the kneaded flour making a circle till both ends meet. Cover with the lid and roll part of the dough over the lid to seal it. (check the visual process).
- This will now slow cook for about 2 hours on slow heat.
- Remove from fire. Rest it for about 10 minutes, correct the salt if needed
- Serve with tandoori roti, naan or basmati rice.