Telangana

Pathar ka gosht

Name: Pathar ka gosht
Total time: 50 min
Yield: 4 servings
Cuisine: Hyderabadi
Ingredients: 500 g boneless thin slices mutton (goat meat); 1 tbsp paste raw papaya (green papaya); 1 1/2 tbsp ginger garlic paste; 1/4 cup curd (plain yogurt, natural yoghurt); 1 tsp crushed black pepper; 3/4 tsp garam masala; 3/4 tsp red chilli powder (indian red chili powder); 1 tbsp lemon juice; 1 fried crisp onion; 2 tbsp cooking oil (vegetable oil); 1 1/4 tsp salt; 1 tbsp coriander leaves (cilantro)

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

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

1Flatten the mutton slices with a rolling pin.
2Marinate with papaya, ginger garlic paste, curd, spices, lemon, salt and crushed fried onion. Refrigerate 6 hours or overnight.
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.
4Finish with coriander and lemon.

Serve it like this

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

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

Pathar ka gosht

Make it your way

Ingredients

Method

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