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matka gosht
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5 from 1 vote

Matka Gosht

Matka Gosht is a unique curry dish cooked in a clay pot. Its delicate spices complement the curry. 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main
Cuisine: Indian, Pakistani
Diet: Halal
Keyword: madka, matka, matka gosht, pakistani matka gosht, pakistani recipe
Servings: 6 people
Calories: 289kcal
Author: Sarah Mirza

Equipment

  • Instant Pot
  • Matka clay pot

Ingredients

  • 1½ lbs goat meat
  • ⅓ cup mustard oil
  • 1 medium onion sliced
  • 1 inch ginger minced
  • 12 garlic cloves minced
  • 3 tbsp ginger garlic paste
  • 4 tomatoes chopped
  • 4 green pepper roughly chopped
  • 4 green cardamom
  • 3 black cardamom
  • 5 whole cloves
  • 5 black peppercorns
  • 1 cinnamon stick
  • 1 piece javitri
  • ⅓ cup olive oil extra virgin
  • 1 tsp red pepper powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp white pepper powder
  • ½ tsp turmeric powder
  • 4 dry long red chili peppers
  • 1 tbsp tomato paste
  • ½ tsp garam masala powder
  • 3 tbsp yogurt
  • 1½ tsp salt
  • fresh lemon juice for garnish
  • ¼ bunch cilantro chopped for garnish
  • water

Instructions

  • Turn on the Instant Pot, select the sauté option, add mustard oil and let it warm up.
  • Add onion and sauté it til its translucent.
  • Add in ginger garlic paste and mix well for 30 seconds.
  • Add in the minced ginger and garlic and mix well for 30 seconds.
  • Now add in meat and mix well for 2 minutes.
  • Next add in 1 cup of water and mix well for 30 seconds.
  • Now add in yogurt and mix well.
  • Close the Instant Pot lid and select the pressure cooker option and select 15 minutes.
  • After 15 minutes. Release the steam and open the Instant pot.
  • Unplug the Instant pot and set aside.
  • Now heat up the matka (claypot) on medium heat.
  • Once its heated you should see smoke coming out of the claypot.
  • Only then add in the olive oil.
  • Next add in cinnamon, green cardamom, black cardamom, cinnamon, javitri, whole cloves, black peppercorns, and long dried red peppers. Sauté that for 30 seconds.
  • Add in the green pepper mix well.
  • Next add tomatoes and mix well.
  • Now add tomato paste and mix well.
  • Add in the coriander powder, cumin powder, turmeric powder, white pepper powder, salt, garam masala powder, and red chili powder.
  • Now use a strainer ladle to take the goat meat out of the Instant pot with bits of minced ginger and garlic and add that in the clay pot and mix well for a minute.
  • Take ½ cup of the stock from the IP and add to the clay pot.
  • Next let it cook for 2 minutes.
  • Wrap the clay pot lid in a foil and cover the claypot for 15 minutes on low heat.
  • Turn off the stove and garnish with fresh lemon juice and cilantro.
  • Enjoy with fresh naan.

Nutrition

Calories: 289kcal | Carbohydrates: 15g | Protein: 3g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 1mg | Sodium: 620mg | Potassium: 488mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1173IU | Vitamin C: 80mg | Calcium: 70mg | Iron: 2mg