Pathar Ka Gosht Recipe: Hyderabad’s Famous Stone-Cooked Mutton Dish

Pathar Ka Gosht is a popular Hyderabadi dish that gets food lovers drooling. It has also emerged as must have of many weddings.

Marinated mutton cooked on a hot stone slab offers the dish its unique flavour. The stone is heated over fire and the meat is cooked slowly on it thus offering the dish a smoky and earthy flavour. Now a days, many people prepare the dish at home with the help of tawa, iron pan, or griddle in case they find the stone is unavailable.

Here's the Pathar ka Gosht recipe:-

Key Ingredients For Marination

•       500 grams boneless mutton (thin slices)

•       1 tablespoon of ginger-garlic paste

•       1 tablespoon of raw papaya paste (for softening meat)

•       1 teaspoon of red chilli powder

•       1 teaspoon of black pepper powder

•       1 teaspoon roasted cumin powder

•       ½ teaspoon garam masala

•       1 teaspoon lemon juice

•       Salt (to taste)

•      1 tablespoon of oil

Key Instructions For Cooking

•       A stone slab or thick iron tawa or grill pan

•       1–2 tablespoons of ghee

•       1 teaspoon of black pepper

•       Onion, lemon wedges, green chutney (for serving)

Instructions To Prepare

•      Marinate the Mutton

•      Wash and pat dry the mutton slices

•      Add ginger-garlic paste, papaya paste, chilli powder, black pepper, cumin powder, garam masala, salt, lemon juice, and oil.

•      Mix well so all pieces get coated.

•      Cover and marinate for approximately 2 hours.

•      For best outcome, you may marinate overnight.

Step 2: Heat the Stone or Tawa

•    Ideally, a thick stone slab needs to be heated on high flame for approximately 20–25 minutes until extremely hot.

•    At home, heat a thick iron tawa or grill pan on high flame for approximately 10 minutes.

•    Grease a little ghee on the hot surface.

Step 3: Cook the Pathar Ka Gosht

•      Place the marinated mutton slices on the hot stone/tawa.

•      Cook on medium-high heat.

•     The meat will start sizzling — press lightly with a spatula for even cooking.

•     Drizzle a little ghee on top for flavour.

•     Cook for 8–12 minutes, flipping occasionally until the meat becomes soft, juicy, and slightly charred.

•    Sprinkle freshly crushed black pepper before removing.

Step 4

You must serve hot with onion, lemon wedges, and mint chutney. You may relish it as a starter or side dish with biryani or naan.