Mutton Matka

Introduction:

Mutton Matka, also known as “Matka Gosht” or “Matka Mutton,” is a traditional Indian dish where mutton (goat meat) is slow-cooked in a clay pot (matka) along with a blend of aromatic spices and herbs. The clay pot imparts a unique earthy flavor and retains the heat, allowing the mutton to cook slowly and become tender, flavorful, and succulent. Mutton Matka is a popular dish in various regions of India, each with its own variations and spice profiles.

Nutritional Value of 100 Grams of Mutton Matka:

The nutritional content of 100 grams of Mutton Matka can vary depending on the specific recipe, ingredients, and cuts of meat used. However, here’s an approximate breakdown of the nutritional content of 100 grams of cooked Mutton Matka:

• Calories: Around 150–200 calories (varying based on the recipe’s richness).
• Protein: Approximately 20–25 grams.
• Fat: Generally contains around 7–12 grams of fat, depending on the cut of meat and cooking method.
• Cholesterol: Mutton can have a higher cholesterol content compared to some other meats, with about 60–75 mg per 100 grams.
• Iron: Rich in iron, providing around 2–3 mg.
• Other nutrients: Mutton Matka may also contain vitamins like B12, minerals like zinc, and dietary fiber if vegetables are included in the recipe.

Cooking Time:

The cooking time for Mutton Matka is typically longer due to the slow cooking method. Here’s a general guideline:

1. Matka Cooking: Mutton Matka is slow-cooked in a clay pot, and it can take anywhere from 2.5 to 3.5 hours for the mutton to become tender and infused with the flavors of the spices and herbs. The clay pot’s heat retention and the slow cooking process are key to the dish’s distinctive taste.

Tips and Tricks:

1. Clay Pot Selection: Use an unglazed clay pot (matka) for the authentic flavor. Soak the clay pot in water for at least 30 minutes before using it to prevent it from cracking during cooking.
2. Marination: Marinate the mutton with yogurt, spices, and acidic ingredients like lemon juice for several hours or overnight. This not only adds flavor but also helps tenderize the meat.
3. Spices and Herbs: Use a blend of aromatic spices such as cloves, cardamom, cinnamon, and coriander, along with fresh herbs like cilantro and mint. Adjust the spice level to your preference.
4. Slow Cooking: The essence of Mutton Matka lies in the slow cooking process. Maintain a low and steady heat, and allow the mutton to simmer until it’s fork-tender. Stir occasionally to prevent sticking.
5. Onions and Tomatoes: Slow-cook finely chopped onions and tomatoes until they form a thick, rich base for the mutton to cook in. This base adds depth and flavor to the dish.
6. Resting: After cooking, let the Mutton Matka rest for a few minutes before serving. This allows the flavors to meld and ensures the meat is at its most tender.

Ingredients:

I kg Mutton ( Boiled and save 1 cup stock)

2 teaspoon Gram Masala Powder (Whole Spice Powder)

1 tablespoon Crushed Red Pepper

18–20 Curry Leaves

5–7 Green Chilies (Chopped)

2 tablespoons Ginger Garlic ( Paste)

½ Cup Coriander (Chopped)

1 Onion (Sliced)

½ cup Oil

Salt according to taste

Water as required

Instructions:

1. Heat oil in a large pan add ½ cup oil with sliced onion, and fry until golden brown.

2. Add curry leaves, green chilies chopped, and boiled mutton and cook (Bhunain) for a few minutes.

3. Add ginger garlic, crushed red chili, gram masala powder, salt, and stock cook (Bhunain) until oil separates from the masala and the stock dries up.

4. Garnish with chopped coriander.

5. Serve with naan, paratha, chapatti, and salad.