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
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 | fresh coriander leaves, chopped |
| 1 handful | fresh mint leaves, 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.