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Matka Gosht – Father’s Day Special

Matka Gosht | Kunna Gosht | Chinyoti Kunna Gosht Recipe

How to make Matka Gosht, Kunna Gosht, Chinyoti Kunna Gosht Recipe (Step by Step)

Matka Gosht | Kunna Gosht | Chinyoti Kunna Gosht Recipe – Matka Gosht or Kunna Gosht that is believed to be originated from a small city in Chiniot of Faisalabad in Punjab, Pakistan, is also popularly consumed in India.

It is a meat dish that is authentically cooked with several masalas for over six to eight hours. Kunna in Punjabi means round-based clay pot. Since it owes its origination to Chiniot, it is also called Chinyoti Kunna Gosht.

Matka Gosht or Chinyoti Gosht Kunna?

Kunna Mutton is a delicious lamb curry with rich flavour and taste. Because of its mouth-watering and extraordinary it is a very special dish to be served on special occasions.

The spices and flavours used in the Indian and Pakistani dishes are pretty much same, only the technique will be slightly different. If you are new to Indo-Pak cuisine, you will even be forgiven if you think both are the same cuisine.

Below is more about Kunna Meat and the Matka Gosht recipe.

Matka Gosht Recipe; Punjabi Matka Gosht Recipe, Kunna Gosht

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. Chinyoti 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 Kunna Gosht 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 Chinyoti Gosht 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
Slow cooking for about 2 hours gets you this delicious matka gosht
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Matka Gosht, Kunna Gosht or Chinyoti Gosht Kunna Recipe

Matka Gosht is a meat dish that is authentically cooked with several masalas for over six to eight hours. Kunna in Punjabi means round-based clay pot. Since it owes its origination to Chiniot, it is also called Chinyoti Kunna Gosht.
Course Main Course
Cuisine Indian, Pakistani
Diet Halal
Keyword Chinyoti Gosht Kunna, Gosht Kunna, Kunna Meat, Kunna Mutton, Matka Gosht, Matka Meat, Mutton Kunna
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 3 people
Calories 250kcal
Author Sumit Malhotra

Ingredients

  • 1/8 Cup Ghee
  • 1/8 Cup Canola Oil
  • 4 Piece Cardamom
  • 2 Inches Cinnamon
  • 1 Teaspoon Black Peppercorns
  • 2 Piece Bay Leaves
  • 2 Piece Onions Medium-sized; Pulsed
  • 2 Tablespoon Ginger Garlic Paste
  • 1/2 Kg Mutton On the bone - leg or shoulder
  • 2 Teaspoon Coriander Powder
  • 1 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Salt Please adjust it to your taste
  • 400 grams Yoghurt Homemade & well beaten
  • 5 Piece Green Chillies Fresh & sliced
  • 2 Piece Potatoes Medium-sized, quartered
  • 2 Cup Flour Kneaded into a dough

Instructions

  • Take a clay pot with a lid and clean it properly.
  • 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.

Notes

  • 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.

FINALLY, TO SUM IT UP

Matka gosht or kunna gosht or chinyoti gosht kunna

Matka Gosht | Kunna Gosht | Chinyoti Kunna Gosht Recipe – Matka Gosht or Kunna Gosht that is believed to be originated from a small city in Chiniot of Faisalabad in Punjab, Pakistan, is also popularly consumed in India.

It is a meat dish that is authentically cooked with several masalas for over six to eight hours. Kunna in Punjabi means round-based clay pot. Since it owes its origination to Chiniot, it is also called Chinyoti Kunna Gosht.

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