Matka Recipe
Meals commence with Papads, Chaat and Bitings, before Kebabs, Matka and Karahi, followed by Biryani and Pilau.
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Ingredients
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Main
Marinade
Whole spices & aromatics
Cooking fat, finishers & herbs
Seal (matka dough)
Method
Preparation
- 1
Trim and score
Trim excess fat from the lamb shoulder and cut into large bite-size chunks if not already. Lightly score the surface of large pieces so marinade penetrates.
- 2
Marination
- 3
Make the marinade
In a large bowl combine 1.5 cups plain yogurt, 4 tbs ginger-garlic paste, the sliced onions (except reserved 1/2 cup), 2 tbs red chili powder, 1 tsp turmeric, 2 tbs coriander powder, 1 tbs cumin powder, 2 tbs oil, 2 tbs lemon juice and 2.5 tsp salt. Mix until smooth and uniform.
- 4
Marinate the lamb
Add the lamb chunks to the marinade, rubbing it into the meat so pieces are well coated. Cover and refrigerate for at least 6–8 hours or overnight for best flavor and tenderness.
Pre-cooking & browning
- 5
Preheat and prepare pot
If using a clay matka, inspect and soak it briefly if recommended by manufacturer. Preheat your oven to 160°C (320°F). If you don't have a matka, use a heavy ovenproof Dutch oven with a tight-fitting lid.
- 6
Fry reserved onions and whole spices
Heat 4 tbs ghee or oil in a large skillet over medium heat. Add cinnamon sticks, 6 cardamom pods, 6 cloves and 2 bay leaves and fry for 30 seconds until fragrant. Add the reserved 1/2 cup sliced onions and fry until golden brown. Stir in 2 cups chopped tomatoes and cook until tomatoes soften and oil separates slightly, about 6–8 minutes.
- 7
Sear the marinated lamb (optional but recommended)
Wipe excess marinade from lamb pieces (you want coating, not heavy wet clumps). In the same skillet, increase heat to medium-high and sear lamb in batches for 2–3 minutes per side until surfaces are browned. Browning builds flavor but is optional if you prefer a gentler start.
Assembling in the matka (clay pot)
- 8
Layer in the matka
Place a thin layer of the tomato-onion-spice mixture in the bottom of the clay pot or Dutch oven. Add half the seared marinated lamb pieces in a single layer. Sprinkle half the slit green chilies over the meat and scatter some chopped coriander and mint. Repeat with the remaining lamb and the rest of the tomato mixture and green chilies.
- 9
Add liquid and finishers
Pour 2 cups of water or stock into the pot around the edges (not directly over the stacked meat if you can) so the marinade and tomatoes remain on the meat. Sprinkle 1 tbs kasuri methi and 1 tsp ground garam masala over the top. Drizzle any leftover marinade into the pot. Reserve the cinnamon pods, cardamom and cloves already in the pot from frying — they will continue to infuse.
- 10
Seal the matka (traditional)
Make a simple dough by mixing 1 cup wheat flour with about 80 ml water to form a stiff, tacky dough. Roll into a rope and use it to seal the rim of the clay pot or cover, pressing edges together to create an airtight seal. Brush the seal with 1 tbs oil if desired. If using a Dutch oven, you may simply place the lid on tightly; sealing dough is optional.
Cooking
- 11
Oven cooking (preferred for matka)
Place the sealed clay pot on a baking sheet and bake in the preheated oven at 160°C (320°F) for 2 to 2.5 hours, until the lamb is very tender and falling from the bone. Check once after 90 minutes (if oven-safe and seal allows) and top up with a few tablespoons of hot water if the sauce has reduced too quickly. If using a Dutch oven with lid, the same timing applies.
- 12
Finishing
- 13
- 14
- 15
Serve
Serve hot directly from the matka or transfer to a serving dish. Offer remaining lemon wedges on the side. Matka gosht pairs beautifully with naan, roti, pilau or biryani as part of a feast.
