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Slow cooking for about 2 hours gets you this delicious matka gosht

Matka Gosht, Kunna Gosht or Chinyoti Gosht Kunna Recipe

Sumit Malhotra
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.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 3 people
Calories 250 kcal

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.
Keyword Chinyoti Gosht Kunna, Gosht Kunna, Kunna Meat, Kunna Mutton, Matka Gosht, Matka Meat, Mutton Kunna