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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.
Prepare the Lamb
Marinate the Lamb
Heat the Cooking Surface
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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.
This hyderabadi recipe takes 275 minutes to prepare and yields 4 servings. At 439.08 calories per serving with 46g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Cook the Kebabs
Garnish and Serve
For a leaner option, you can use thinly sliced chicken breast or thigh fillets. Reduce the marination time to 1-2 hours as chicken is naturally more tender.
Adjust the amount of green chilli paste and red chilli powder to suit your preference. For a milder version, use Kashmiri red chilli powder which imparts color without much heat.
Create a vegetarian version using thick slices of paneer or large portobello mushrooms. Marinate for 30-60 minutes and cook until golden brown and charred in spots.
Lamb is a complete protein, providing all essential amino acids necessary for building and repairing muscle tissue, supporting overall body function.
This dish is a good source of heme iron from the lamb, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and maintaining energy levels.
Ingredients like ginger, garlic, and turmeric contain compounds with anti-inflammatory and antioxidant properties that can help support a healthy immune system.
The 'patthar' is a thick slab of granite. When heated to a very high temperature, it provides even, intense heat that sears the meat instantly, locking in juices and creating a unique smoky char that is characteristic of this dish. It mimics the effect of cooking over hot coals.
Absolutely. While the stone is traditional, a heavy-bottomed cast-iron skillet or a flat griddle is an excellent substitute. The goal is to use a surface that can get extremely hot and retain its heat well.
Raw papaya contains an enzyme called papain, which is a natural and powerful meat tenderizer. It breaks down the tough proteins in the lamb, resulting in the signature melt-in-your-mouth texture. Do not substitute it with ripe papaya.
It can be part of a balanced diet. Lamb is a great source of high-quality protein, iron, and B vitamins. This recipe uses shallow-frying with minimal ghee, making it healthier than deep-fried appetizers. Portion control is key.
A single serving of approximately 150g contains around 350-400 calories. This can vary based on the fat content of the lamb and the amount of ghee used.