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

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: Serve

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.