Tender mutton slices marinated in a fiery Hyderabadi spice blend and seared on a hot stone or skillet. This iconic dish delivers a smoky, melt-in-your-mouth experience, perfect as a show-stopping appetizer.
Prep20 min
Cook15 min
Servings4
Serving size: 4 servings
501cal
49gprotein
12gcarbs
28g
Ingredients
600 g Boneless Mutton (From the leg, sliced into very thin, wide strips)
0.5 cup Thick Curd (Whisked until smooth)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
2 tbsp Raw Papaya Paste (Essential for tenderizing the meat)
4 pcs Green Chillies (Ground into a fine paste)
1.5 tsp Red Chili Powder (Adjust to your spice preference)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Pathar ka Gosht, Roomali Roti and Mint Chutney
Perfectly spiced, melt-in-mouth Pathar ka Gosht with delicate Rumali Roti. A culinary treat!
This hyderabadi dish is perfect for lunch. With 849.87 calories and 57.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Black Pepper Powder (Freshly ground for best flavor)
1.25 tsp Salt (Or to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Ghee (For cooking)
1 pcs Onion (Medium, thinly sliced into rings for garnish)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 pcs Lemon Wedges (For serving)
Instructions
1
Prepare the Mutton (10 minutes)
Take the thin mutton slices and place them between two sheets of plastic wrap.
Using a meat mallet or a heavy rolling pin, gently pound the slices to flatten them further to about 1/8-inch thickness. This ensures they cook quickly and become exceptionally tender.
Set the flattened mutton aside.
2
Marinate the Mutton (10 minutes prep + 4 hours marination)
In a large mixing bowl, combine the thick curd, ginger paste, garlic paste, raw papaya paste, green chili paste, red chili powder, turmeric powder, garam masala, black pepper powder, and salt.
Whisk everything together until you have a smooth, uniform marinade.
Add the flattened mutton pieces to the bowl. Use your hands to massage the marinade into the meat, ensuring every piece is thoroughly coated.
Cover the bowl and refrigerate for a minimum of 4 hours. For best, melt-in-your-mouth results, marinate overnight.
3
Cook the Pathar ka Gosht (15 minutes)
Remove the marinated mutton from the refrigerator 30 minutes before cooking to let it come to room temperature. Stir in the fresh lemon juice.
Traditionally, this is cooked on a hot granite stone ('pathar'). At home, use a heavy-bottomed cast-iron skillet or tawa. Heat it over high flame until it is smoking hot.
Brush the hot surface with 1 tablespoon of ghee.
Carefully place a few marinated mutton slices on the skillet in a single layer. Do not overcrowd the pan.
Sear for 2-3 minutes on the first side until beautifully charred and browned. Flip and cook for another 1-2 minutes on the other side until cooked through.
Remove the cooked mutton and place it on a serving platter. Repeat the process with the remaining batches, adding more ghee as needed.
4
Garnish and Serve (2 minutes)
Once all the mutton is cooked, garnish generously with fresh coriander leaves and sliced onion rings.
Serve immediately while hot, with lemon wedges on the side for squeezing over the kebabs.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
