Patthar ka Gosht

Instructions

1. 1

   Prepare the Lamb

   • Place the thin lamb slices between two sheets of plastic wrap or in a zip-top bag.
   • Using a meat mallet or a heavy rolling pin, gently pound the slices until they are uniformly about 1/4-inch thick.
   • This step is crucial for ensuring the meat cooks quickly and becomes tender. Place the pounded slices in a large mixing bowl.
2. 2

   Marinate the Lamb

   • To the bowl with the lamb, add the raw papaya paste, ginger-garlic paste, curd, green chilli paste, red chilli powder, turmeric powder, garam masala, black pepper powder, salt, and 1 tablespoon of lemon juice.
   • Using your hands, mix thoroughly, ensuring every slice of lamb is evenly coated with the marinade.
   • Cover the bowl and refrigerate for a minimum of 4 hours, or preferably up to 8 hours. Do not exceed 12 hours, as the papaya paste can make the meat overly soft.
3. 3

   Heat the Cooking Surface

   • Traditionally, a thick granite stone (patthar) is heated over a flame for 15-20 minutes until it is extremely hot.
   • As an alternative, place a heavy-bottomed cast-iron skillet or griddle over high heat. Allow it to heat up for at least 5-7 minutes, or until it just begins to smoke lightly. A very hot surface is essential for a good sear.
4. 4

   Cook the Kebabs

   • Brush the hot stone or pan with about 1 tablespoon of ghee.
   • Carefully place a few marinated lamb slices on the surface in a single layer. Do not overcrowd the pan, as this will steam the meat instead of searing it.
   • Cook for 60-90 seconds on the first side, until a dark brown crust forms. Flip and cook for another 60 seconds on the other side.
   • The meat is thin and will cook very quickly. Remove from the pan and repeat in batches with the remaining lamb, adding more ghee as needed.
5. 5

   Garnish and Serve

   • Arrange the freshly cooked Patthar ka Gosht on a serving platter.
   • Garnish generously with chopped coriander leaves and fresh onion rings.
   • Squeeze the remaining 1 tablespoon of lemon juice over the kebabs just before serving.
   • Serve immediately while hot and smoky, accompanied by mint chutney and naan or rumali roti.