Patthar Ka Gosht
Mutton pieces marinated in a papaya-based tenderiser with spices and then seared on a large, thick granite slab heated over charcoal — the heat of the stone sears the meat rapidly from below while retaining its juices. A festival and wedding speciality unique to Hyderabad, it is cooked outdoors on large flat stones at scale.
Cuisines
Hyderabadi
Best for
Lunch
Dinner
Build a full meal around Patthar Ka Gosht
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
|
500 grams | Mutton , boneless and cut into thin slices |
|
2 tablespoons | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Garam masala |
|
1 cup | Yogurt |
|
2 tablespoons | Lemon juice |
|
2 tablespoons | Oil |
|
1 | Salt , to taste |
|
1 handful | Cilantro , chopped |
|
1 handful | Mint , chopped |
Instructions
- 1 In a large bowl, combine ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, yogurt, lemon juice, oil, and salt.
- 2 Add the mutton slices to the marinade and mix well to coat evenly.
- 3 Cover and refrigerate the marinated mutton for at least 2 hours, or overnight for best results.
- 4 Preheat a thick stone slab or a heavy griddle on medium-high heat.
- 5 Once hot, place the marinated mutton slices on the stone slab.
- 6 Cook the mutton on each side for about 5-7 minutes, or until fully cooked and slightly charred.
- 7 Garnish with fresh coriander and mint leaves before serving.
Tips
Ensure the stone slab or griddle is well-heated before placing the mutton slices to achieve a nice sear.