Knowing his penchant for well made mutton, I decided to cook Matka Gosht. 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.
http://sumitup.in/recipes/matka-gosht-from-erstwhile-punjab
Green chilies and fresh coriander leaves for garnishing. Heat oil in a pan or a clay wok or pot. Add thinely sliced onion and fry until golden brown. Add mutton n fry for few minutes. Then add ginger and garlic paste and fry meat in it for 5 min or until it leaves oil. Add all the spices except garam masala n flour. Fry for few more minutes.
http://www.pakirecipes.com/recipe/Matka-Gosht
Nihari (Urdu: نهاری ‎) is a South Asian curry consisting of slow-cooked beef or lamb along with bone marrow, garnished to taste and occasionally served with cooked brain. It is one of national dishes of Pakistan.
https://en.wikipedia.org/wiki/Nihari
Process to make Matka Gosht; Punjabi Matka Gosht Recipe. 1  Take a clay pot with a lid and clean it properly. 2  To season a clay pot for cooking it is essential that Immerse your pot in water and soak it for 2 hours.
http://sumitup.in/recipes/matka-gosht-from-erstwhile-punjab
Step 1. Wash and pat dry the meat. Step 2. In a large Matka add beef, garlic, and ginger paste in cooking oil or ghee. Step 3. Then add the remaining spices with onions and water. Step 4. Keep the matka on low fire and let it cook until the water has dried. Step 5. Then stir-fry till brown. Step 6. Once more add water and let it simmer on low heat.
http://www.recipestable.com/matka-gosht-recipe.html
Wash and pat dry the beef. In a large Matka add beef, garlic, ginger in Habib Oil or Ghee. Then add the remaining spices with onions and water. Keep the matka on low fire and let it cook until the water has dried. Then stirfry till brown. Once more add water and let it simmer on low heat. Now take the knob of kneaded flour (atta) and keep it an a small bowl of water. Mix it gently so that it dissolves in the water.
http://www.pakirecipes.com/recipe/Matka-Or-Chinioty-Ghost
Heat up the Matka for making matka gosht. Take 1/8th cup ghee. Take 1/8th cup canola oil. Once the oil + ghee is hot, fry the whole spices. Add & fry onions till they turn brownish in colour. Add ginger and garlic paste. Fry well till the raw smell goes away.
http://sumitup.in/recipes/matka-gosht-from-erstwhile-punjab
The Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). Later on, it became popular among the labor class as a regular breakfast item. Another story reveals that Nihari was cooked overnight in large volume to be served to the labourers.
https://en.wikipedia.org/wiki/Nihari
Fry for few minutes until it leaves oil. When the meat is tender add the flour paste. Put 1 cup water and cook for 10 minutes. Matka gosht or Kunna is ready to be served. Garnish with green chilies and coriander leaves.
http://www.pakirecipes.com/recipe/Matka-Gosht
Nihari is cooked overnight in various vessels, sometimes even buried underground while it cooked overnight which results in extremely tender morsels of meat, including the flavourful bone marrow. It is served with a number of side dishes.
https://en.wikipedia.org/wiki/Nihari
what is matka gosht
Matka gosht is also known as “kunna” which means a round clay pot in Punjabi.