Authentic Deccani Patthar Ka Gosht with Roomali Roti
Tender pieces of mutton slow-cooked on a heated granite stone slab with a rich blend of aromatic spices. This royal Deccani delicacy offers a uniquely smoky flavor and a melt-in-the-mouth texture.
75min
Total Time
4
Servings
Deccani
Cuisine
Recipe
1
Clean the mutton medallions and pat them completely dry.
2
In a large bowl, combine the raw papaya paste, ginger-garlic paste, red chilli powder, cumin powder, garam masala, curd, lemon juice, and salt to create a smooth marinade.
3
Coat the meat thoroughly with the marinade, ensuring every piece is well covered, and let it rest for at least 4 hours in the refrigerator.
4
Place a clean, heavy granite or stone slab over a slow charcoal or gas fire and heat it evenly for about 15 minutes.
5
Brush the hot stone slab generously with ghee.
6
Arrange the marinated mutton pieces flat on the heated stone without overcrowding.
7
Cook on medium-low heat, turning occasionally, until the meat is tender and develops a rich, charred crust on both sides, basting with more ghee as needed.
8
Remove from the stone, garnish with freshly chopped coriander leaves, and serve hot.
Ingredients
500g mutton boneless, cut into thin flat medallions
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp roasted cumin powder
1/2 tsp garam masala
2 tbsp curd, well beaten
2 tbsp ghee
1 tbsp lemon juice
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.