Matka Gosht Recipe – Traditional Slow Cooked Mutton in Clay Pot

Matka Gosht Recipe – Traditional Slow Cooked Mutton in Clay Pot


Ingredients

1 kg mutton (goat/lamb), bone-in
1 cup yogurt (whisked)
2 large onions, thinly sliced
2 tbsp ginger-garlic paste
2-3 green chilies, slit
2 medium tomatoes, chopped
1/2 cup mustard oil or ghee (or any cooking oil)
1 tsp cumin seeds
1 bay leaf
2-3 cloves
2-3 green cardamoms
1 black cardamom
1-inch cinnamon stick
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala powder
Salt to taste
Fresh coriander leaves for garnish
1/2 cup water (optional, depending on the desired consistency)

🍲 Instructions

🌟 Clay Pot Prep (Optional but Recommended)

  1. If using a clay pot, soak it in water for 30 minutes and let it dry before using it. This helps avoid cracking when heated.

🔥 Cooking the Matka Gosht

  1. Heat oil or ghee in a matka or heavy-bottomed pot over medium heat. Add whole spices: cumin, bay leaf, cloves, cardamom, and cinnamon. Sauté for 30 seconds.

  2. Add sliced onions and cook until golden brown.

  3. Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.

  4. Add chopped tomatoes and cook till soft and oil separates.

  5. Add turmeric, red chili, coriander powder, and salt. Mix well.

  6. Add mutton pieces and cook on high heat for 5–7 minutes, stirring until mutton is seared.

  7. Lower the heat. Add whisked yogurt gradually, stirring continuously to prevent curdling.

  8. Cover the pot with a tight lid (or seal with dough for traditional dum-style) and slow-cook on low flame for 2 to 2.5 hours, stirring occasionally. Add a splash of water only if needed.

  9. Once the mutton is tender and oil floats on top, finish with garam masala.

  10. Garnish with fresh coriander leaves.


Serving Suggestions

Serve hot with naan, roti, or basmati rice.
A side of onion salad and lemon wedges enhances the experience.



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