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.
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.