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Pathar ka gosht
Stone-seared spiced mutton
پتھر کا گوشت: paper-thin slices of spiced mutton seared on a hot granite stone, a Hyderabadi Nizam-era classic (plus 3 hours marinating)
Legend credits a Nizam's hunting party with the idea, but today pathar ka gosht is a speciality of Old City eateries and Eid get-togethers in Hyderabad. Boneless mutton (goat, from the leg) is cut into thin escalopes, beaten even thinner and marinated with raw papaya, ginger, garlic, black pepper and lemon, then seared on a slab of granite heated over coals until it is browned at the edges, smoky and remarkably tender. Lamb leg works just as well. At home, a heavy cast-iron griddle gives a very similar result; if you use a stone, it must be untreated, food-grade granite, heated slowly so it doesn't crack. Serve sizzling with onion rings, lemon wedges, crisp fried onions and warm sheermal or naan. Chef's tip: slice the meat across the grain while it is half-frozen; it is far easier to cut 5 mm slices that way, and thin, even slices are what make this dish.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the mutton
- 1 ⅓ lb boneless mutton (goat) legor lamb leg; sliced across the grain 5 mm thick
For the marinade
- 1 tbsp raw green papaya paste
- 1 ½ tbsp ginger-garlic paste
- 1 ½ tsp black peppercornscoarsely crushed
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp ground roasted cumin
- 2 tbsp lemon juice
- 1 tsp salt
- 3 tbsp sunflower oildivided
To serve
- 1 red onionsliced into rings
- ⅓ oz fresh corianderchopped
- 1 lemon (optional)cut in wedges
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Method
0/7 doneStep 1: Lay the slices of 1 ⅓ lb boneless mutton (goat) leg between sheets of baking paper and beat each with a rolling pin or meat mallet to about 3 mm thick, keeping them in one piece.
10 minStep 2: Mix 1 tbsp raw green papaya paste, 1 ½ tbsp ginger-garlic paste, 1 ½ tsp black peppercorns, 1 tsp red chilli powder, 1 tsp garam masala, 1 tsp ground roasted cumin, 2 tbsp lemon juice, 1 tsp salt and a third of the 1 tbsp sunflower oil in a bowl. Rub it well into every slice.
Step 3: Cover and marinate in the fridge for 3 hours, never at room temperature. Common mistake: leaving raw papaya on for much longer than 4 hours; it breaks the meat down until it turns mushy.
Step 4: Take the meat out of the fridge 20 minutes before cooking. Heat a food-grade granite slab or a heavy cast-iron griddle over a low flame for 10 minutes, then raise to medium-high for another 10 minutes, until a drop of water dances and evaporates at once.
20 minStep 5: Brush the hot surface with a little of the remaining 2 tbsp sunflower oil. Lay on 3–4 slices without overlapping; crowding cools the stone and the meat stews instead of searing.
Step 6: Sear for 2–3 minutes per side, pressing lightly with a spatula, until well browned with crisp edges and cooked through with no pink left, and the meat is tender when pierced. Transfer to a warm plate and repeat with the rest, oiling the stone between batches.
10 minStep 7: Pile the meat on a platter and top with 1 oz crisp fried onions (birista), 1 red onion and ⅓ oz fresh coriander. Serve at once with 1 lemon.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 36 g
- Carbs
- 6 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pathar ka gosht take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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