Pathar ka gosht
Pathar ka gosht, from above
Non vegTelangana

Pathar ka gosht

Thin mutton slices seared on a hot stone. Hyderabad's smoky, peppery Eid treat.

50 minTime
27 gProtein each
mediumSpice
Cooked on stone2 chapters · 1 min read

Make it your way

Grandma's wayMutton seared on a hot stone.
The original
233kcalsame
27 gproteinsame
1 gfibresame
50minutessame

Pathar ka gosht, Hyderabadi style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)500 g boneless, thin slices
Raw papaya (green papaya)1 tbsp paste
Ginger garlic paste1½ tbsp
Curd (plain yogurt, natural yoghurt)¼ cup
Black pepper1 tsp, crushed
Garam masala¾ tsp
Red chilli powder (indian red chili powder)¾ tsp
Lemon juice1 tbsp
Onion1, fried crisp
Cooking oil (vegetable oil)2 tbsp
Salt1¼ tsp
Coriander leaves (cilantro)1 tbsp

Method

4 steps
  1. 1Flatten the mutton slices with a rolling pin.
  2. 2Marinate with papaya, ginger garlic paste, curd, spices, lemon, salt and crushed fried onion. Refrigerate 6 hours or overnight.
  3. 3Heat a heavy stone or cast iron tawa till very hot. Brush with oil and sear the slices 3 to 4 minutes a side until cooked through with no pink.
  4. 4Finish with coriander and lemon.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pathar ka gosht: a bread or rice, a side, something to drink and something sweet.

Bread or rice Hyderabadi chicken dum biryani100 min
Bread or rice Methi thepla40 min
On the side Bagara baingan50 min
On the side Mirchi ka salan45 min
To drink Kokum sharbat25 min
Something sweet Qubani ka meetha45 min
Sign up to send it to your cook