Authentic Deccani Patthar ka Gosht with Warm Sheermal
Tender pieces of mutton slow-cooked on a heated granite slab with aromatic spices, offering a smoky, melt-in-the-mouth texture. Perfectly paired with sweet, saffron-infused flatbread.
75min
Total Time
4
Servings
Deccani
Cuisine
Recipe
1
Clean the mutton slices and gently pound them to ensure an even, thin thickness.
2
In a bowl, combine yogurt, raw papaya paste, ginger-garlic paste, red chili powder, cumin powder, garam masala, lemon juice, and salt to form a smooth marinade.
3
Coat the mutton slices thoroughly with the marinade and let them rest in the refrigerator for at least 4 hours.
4
Heat a thick stone slab or heavy griddle over a medium flame until thoroughly hot.
5
Brush the hot stone with ghee, then arrange the marinated mutton pieces in a single layer.
6
Cook slowly, turning occasionally, until the meat is tender and develops a rich, charred crust on both sides, basting with more ghee as needed.
7
Garnish with fresh coriander leaves and serve piping hot alongside warm Sheermal breads.
Ingredients
500g boneless mutton, cut into thin, flat slices
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp roasted cumin powder
1/2 tsp garam masala
2 tbsp thick yogurt
1 tbsp lemon juice
3 tbsp ghee
Salt to taste
Fresh coriander leaves for garnish
4 warm Sheermal breads
*This AI-generated recipe may contain inaccuracies.