An iconic Hyderabadi delicacy, Patthar ka Gosht features paper-thin slices of lamb marinated in a potent blend of spices and raw papaya paste. Traditionally seared on a hot granite stone ('patthar'), this kebab is renowned for its smoky aroma and incredibly tender, melt-in-your-mouth texture.
Prep260 min
Cook15 min
Servings4
Serving size: 150 g
439cal
46gprotein
8gcarbs
24g
Ingredients
600 g boneless lamb (from the leg, cut into very thin, 1/4-inch thick slices (parche))
2 tbsp raw papaya paste (essential for tenderizing)
2 tbsp ginger garlic paste
0.25 cup curd (thick or hung curd)
1 tbsp green chilli paste (adjust to taste)
1 tsp red chilli powder (use kashmiri for color and mild heat)
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 Patthar ka Gosht, Roomali Roti and Mint Chutney
Melt-in-mouth Patthar ka Gosht with soft Rumali Roti. A protein-packed, aromatic dinner!
This hyderabadi dish is perfect for dinner. With 787.65 calories and 54.830000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp salt (adjust to taste)
2 tbsp lemon juice (divided)
3 tbsp ghee (for cooking)
2 tbsp coriander leaves (chopped, for garnish)
1 pc onion (medium, thinly sliced into rings for garnish)
Instructions
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
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
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
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
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.
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.
