Authentic Deccani Patthar Ka Gosht
Slow-cooked on a heated granite slab, this legendary Hyderabadi delicacy features exceptionally tender mutton infused with aromatic spices and a distinct smoky flavor. Served hot with sliced onions and lime, it offers an unforgettable culinary experience.
90min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Clean the mutton medallions and pound them gently to ensure they are even and thin.
2
In a large bowl, combine the raw papaya paste, ginger-garlic paste, red chili powder, cumin powder, garam masala, hung curd, lemon juice, and salt.
3
Coat the mutton pieces thoroughly with the marinade, cover, and let them tenderize in the refrigerator for at least 4 hours.
4
Place a clean, heavy granite or stone slab over a charcoal grill or stove burner and heat it up evenly.
5
Brush the hot stone surface generously with mustard oil or ghee.
6
Arrange the marinated mutton pieces flat on the heated stone slab.
7
Cook on medium heat, turning occasionally, until the meat is succulent, charred slightly at the edges, and fully cooked through.
8
Remove from the stone and serve immediately garnished with onion rings, fresh coriander, and lemon wedges.
Ingredients
500 grams boneless mutton, cut into thin, flat medallions
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon roasted cumin powder
1 teaspoon garam masala
2 tablespoons thick hung curd
1 tablespoon lemon juice
3 tablespoons mustard oil or clarified butter
Salt to taste
Fresh coriander leaves and onion rings for garnish
*This AI-generated recipe may contain inaccuracies.