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.
Prep20m
Cook15m
Servings4
Serving:4 servings501 cal
Ingredients
For 4 servings
600 gBoneless Mutton (From the leg, sliced into very thin, wide strips)
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.
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.
This hyderabadi recipe takes 35 minutes to prepare and yields 4 servings. At 501.3 calories per serving with 48.71g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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.
Pro Tips
1The key to this dish is extremely thin mutton slices. Ask your butcher to slice it for you if possible.
2Raw papaya paste is a crucial natural tenderizer. Do not skip it, as it's responsible for the signature soft texture.
3A cast-iron skillet is the best home-kitchen alternative to a traditional stone slab, as it retains high heat exceptionally well, which is needed for the perfect sear.
4Ensure your pan is smoking hot before adding the meat. This creates a delicious crust and smoky flavor without overcooking the interior.
5Cook in small batches to maintain the high temperature of the pan. Overcrowding will cause the meat to steam rather than sear.
6For an even smokier flavor, you can place a small bowl with a hot piece of charcoal in the marinated meat, drizzle a little ghee on it, and cover for 5-10 minutes (dhungar method) before cooking.
Recipe Variations
Protein Swap
Protein Swap
Replace mutton with thinly sliced boneless chicken breast or thigh for a 'Pathar ka Murgh'. Reduce marination time to 1-2 hours and cook time slightly.
Spice Level
Spice Level
Adjust the amount of green chillies and red chili powder to make the dish milder or even spicier according to your preference.
Added Flavors
Added Flavors
Add 1/2 teaspoon of roasted cumin powder or a pinch of mace powder (javitri) to the marinade for a different aromatic profile.
Health Benefits
✨
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
✨
Rich in Iron
This dish provides a significant amount of heme iron from the red meat, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
✨
Boosts Immunity
The marinade is rich in spices like ginger, garlic, and turmeric, which are known for their anti-inflammatory and antioxidant properties that help support a robust immune system.
Frequently Asked Questions
What is the best cut of mutton for Pathar ka Gosht?
The best cut is boneless meat from the leg of the lamb or goat, specifically the fillet or topside. These cuts are lean and become very tender when sliced thinly and marinated.
Can I make this without a stone or cast-iron skillet?
Yes, while a stone or cast-iron provides the best results due to high heat retention, you can use any heavy-bottomed frying pan or griddle. The key is to get it as hot as possible before searing the meat.
Is Pathar ka Gosht healthy?
It can be part of a healthy diet in moderation. Mutton is a great source of protein and iron. However, the dish uses ghee, which adds saturated fat. To make it healthier, use a minimal amount of ghee for cooking and serve with a fresh salad.
How many calories are in one serving of Pathar ka Gosht?
A single serving of approximately 150 grams contains around 400-450 calories, depending on the fat content of the mutton and the amount of ghee used.
My mutton turned out chewy. What went wrong?
Chewiness is usually caused by one of three things: the mutton slices were not thin enough, the marination time was too short, or you skipped the raw papaya paste, which is the primary tenderizing agent. Overcooking can also make it tough.
