Authentic Deccani Patthar Ka Gosht with Warqi Paratha
Succulent lamb pieces marinated in a rich blend of spices and slow-cooked to smoky perfection on a heated granite slab. This legendary Hyderabadi delicacy offers an incredible melt-in-the-mouth texture paired with flaky, layered bread.
75min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Clean the lamb medallions and gently tenderize them with a mallet to ensure they cook evenly on stone.
2
In a large mixing bowl, combine the raw papaya paste, ginger-garlic paste, hung curd, red chili powder, cumin powder, garam masala, roasted gram flour, and salt.
3
Coat the lamb pieces thoroughly with the marinade, cover, and let them rest in the refrigerator for at least 4 hours.
4
Heat a clean, heavy granite stone (patthar) over a medium-high flame until evenly hot, then brush it generously with ghee.
5
Place the marinated lamb medallions on the hot stone and sear them until they develop a rich, charred crust on the outside while remaining juicy inside.
6
Flip the meat and cook the other side, drizzling small amounts of ghee as needed to enhance the smoky flavor.
7
Remove the tender meat from the stone and serve hot, garnished with fresh mint leaves and lemon wedges alongside flaky Warqi parathas.
Ingredients
500 grams boneless lamb, cut into thin, tenderized medallions
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
2 tablespoons thick hung curd
1 teaspoon red chili powder
1/2 teaspoon roasted cumin powder
1/2 teaspoon garam masala powder
1 tablespoon roasted gram flour (sattu)
2 tablespoons clarified butter (ghee)
Salt to taste
Fresh mint and lemon wedges for garnish
4 warm Warqi parathas for serving
*This AI-generated recipe may contain inaccuracies.