Authentic Deccani Patthar Ka Gosht with Warm Sheermal Bread
Savor the tender perfection of slow-marinated mutton, uniquely pan-seared over a heated granite slab. Paired with aromatic Sheermal, this royal Deccani delicacy offers an unmatched smoky and spiced flavor profile.
75min
Total Time
4
Servings
Deccani
Cuisine
Recipe
1
Clean the mutton medallions and gently pound them to ensure an even, thin texture.
2
In a large bowl, combine raw papaya paste, ginger-garlic paste, curd, lemon juice, chili powder, garam masala, cumin powder, and salt to create a smooth marinade.
3
Coat the meat thoroughly with the marinade and refrigerate for at least 4 hours to tenderize.
4
Place the clean granite stone over medium flame and heat it evenly for 15 minutes.
5
Drizzle mustard oil over the hot stone and arrange the marinated mutton pieces on it in a single layer.
6
Sear the meat for about 10 to 12 minutes on each side until deeply browned, slightly charred at the edges, and fully cooked through.
7
Garnish with freshly chopped coriander leaves and serve immediately alongside warm Sheermal bread.
Ingredients
500g mutton, boneless and cut into thin, flat medallions
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp garam masala
1/2 tsp roasted cumin powder
2 tbsp thick curd
1 tbsp lemon juice
2 tbsp mustard oil
1 flat granite stone (patthar)
Salt to taste
Fresh coriander leaves for garnish
4 warm Sheermal breads
*This AI-generated recipe may contain inaccuracies.