Authentic Deccani Patthar Ka Gosht with Warm Rumali Roti
Slow-cooked on a heated granite stone, this royal Hyderabadi delicacy features tender mutton pieces marinated in aromatic spices and rich herbs. It offers a smoky, melt-in-the-mouth texture best enjoyed wrapped in delicate flatbread.
75min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Clean the mutton pieces and gently pound them to ensure they are thin and even.
2
In a mixing bowl, combine the raw papaya paste, ginger-garlic paste, curd, lemon juice, chili powder, cumin powder, garam masala, and salt.
3
Coat the mutton pieces thoroughly with the marinade and let them rest in the refrigerator for at least 4 hours.
4
Place a thick, flat granite stone (patthar) over medium flame and heat it evenly for 15 minutes.
5
Apply a generous amount of ghee onto the hot stone surface.
6
Arrange the marinated mutton pieces on the stone in a single layer.
7
Cook slowly on medium-low heat, turning occasionally and drizzling with more ghee, until the meat is tender and deeply charred at the edges.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside soft rumali rotis.
Ingredients
500g boneless mutton, cut into thin, flat pieces
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon roasted cumin powder
1/2 teaspoon garam masala
2 tablespoons thick curd
1 tablespoon lemon juice
3 tablespoons ghee
Salt to taste
Fresh coriander leaves for garnish
4 warm rumali rotis for serving
*This AI-generated recipe may contain inaccuracies.