Pathar ka gosht
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Thin slices of marinated mutton cooked on a heated slab of stone, a speciality of old Hyderabad.
Region: Hyderabad, TelanganaOccasion: Feasts and special occasionsTime: 1 hour + 4 hours marinatingServes: 4Non-vegetarian
Ingredients
- 500 g boneless mutton (leg or undercut), cut into thin slices and flattened
- 1 tbsp raw papaya paste
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder, ½ tsp black pepper powder
- 1 tsp garam masala, ½ tsp cumin powder
- Juice of 1 lemon
- 2 tbsp ghee
- Salt to taste
- Onion rings, mint and lemon wedges to serve
Method
- Mix the mutton with the papaya paste, ginger-garlic paste, spices, lemon juice and salt. Marinate for at least 4 hours.
- Heat a flat granite stone over a slow charcoal fire (or a heavy cast-iron griddle on the stove) until very hot.
- Brush the stone with ghee and lay the meat slices on it in one layer.
- Cook, turning occasionally and brushing with ghee, until tender and lightly charred, about 15–20 minutes.
- Serve hot with onion rings, mint and lemon.
History
Cooking meat on a heated stone is an old method that was refined in Hyderabad's royal kitchens. Only a few eateries in the city still cook it on real stone.
Significance
Pathar ka gosht is made for special gatherings and is valued for its smoky flavour and soft texture.