Friday, December 4, 2015

Pathar Ka Gosht

Pathar Ka Gosht

Hyderabadi delight is sure a great way to pamper your taste buds. The "Patthar ka Gosht" was an integral part of the Hyderabadi cuisine in the days of royalty and continues to hold pride of place. Cook this delicious meal all for yourself and enjoy the delicious flavors. Pathar Ka Gosht is basically marinate overnight and mutton is seared on a hot Mountain stone over charcoal, and traditionally garnished with Onion rings and Lemon wedges !!!


5 Kgs Boneless Lean Mutton, trimmed of fat,
cut into thin sliced (6-inch steaks)
Mountain stone (slab and unpolished)

For Marinate

1 spoon kesar (Zafran)
6 Tbsp Ginger garlic paste
6 Tbsp Red chilli powder
3 Tbsp Turmeric powder
3 Tbsp Raw Papaya paste ( Raw papaya grind it and mix 2 tbsp into the meat) 
2 Tbsp Gram Masala
2 Tbsp Black Pepper powder
2 Tbsp Green chilli paste
3 Tbsp Lemon juice Salt -- to taste
4 Tbsp Olive Oil / 
8 Tbsp Asli Pure Ghee

For Garnish

Onion rings 
Lemon wedges
Coriander leaves (finely chopped )
Mint Leaves (finely chopped )


Marinade 1:

In a bowl add boneless slice of mutton ,Ginger garlic paste, Meat Tenderizer Powder / Raw Papaya paste, green chilli paste, Lemon juice leave it for marinated 30- 45 minutes,

Marinate 2 :

Now add Olive Oil , Green chilli , Turmeric powder, black pepper,gram masala, patthar ke phool powder and salt, Leaves mix well. Cover the bowl let the Meat marinate for about 3 - 6 hours in the refrigerate.

Meanwhile, Heat Mountain stone over charcoal, for minimum 2 hour Sprinkle a few drops of water on the surface of Mountain Stone. If the water sizzles, the Mountain stone is ready. Now Place the marinated meat on top surface of the hot stone. At this stage there will be some liquid from the meat in the pan. You need to now allow the meat to fry in its own liquid until all the liquid evaporates. Fry the meat both the side turning frequently until they change colour into golden brown and crisp. Remove the meat from the stone.