Patthar ka Gosht
A Hyderabadi specialty where thin slices of mutton are marinated with yogurt, spices, and herbs, then cooked on a hot stone or heavy griddle until smoky, tender, and lightly charred at the edges.
For 4 servings
- prep · ~5 min
Slice and lightly flatten the mutton.
Trim the mutton into thin, broad slices if needed. Lightly pound them so they cook quickly and evenly on the hot surface.
TIPThin slices are key here; thick pieces will turn chewy before they get the right char. - mix · ~4 min
Make the marinade.
1.Add yogurt, ginger-garlic paste, green chili, red chili powder, coriander powder, cumin powder, garam masala, black pepper, turmeric powder, and salt to a bowl.2.Mix in lemon juice, coriander leaves, and mint.3.Stir until the marinade is smooth and well combined. - rest · ~120 min
Marinate the mutton.
Coat the mutton slices well with the marinade. Cover and rest for at least 2 hours in the fridge so the meat softens and picks up the spices.
TIPIf you have time, marinate for 4 hours for deeper flavor. - grill · ~5 min
Heat the stone or heavy griddle.
Set a thick stone slab or heavy cast-iron tawa over medium heat until very hot. Smear it with a little ghee so the meat does not stick.
TIPUse medium heat; very high heat can burn the yogurt marinade before the mutton cooks through. - grill · ~16 min
Cook the mutton in batches.
1.Place the marinated mutton slices in a single layer on the hot surface.2.Drizzle a little ghee around the edges and cook until the bottom is browned and lightly charred, 3 to 4 minutes.3.Turn and cook the other side until tender and cooked through, 3 to 4 minutes more.4.Repeat with the remaining mutton, adding more ghee as needed.TIPDo not crowd the pan, or the meat will steam instead of getting its signature smoky crust. - serve · ~1 min
Serve hot with onion and lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the marinated slices lightly before they hit the tawa so excess yogurt does not pool and boil.
- 2Bring the marinated mutton out of the fridge 15 to 20 minutes before cooking for more even browning.
- 3Test one small piece first; if it sticks, the stone or griddle is not hot enough yet.
- 4Cook in a single layer with space between slices, or you will lose the signature charred edges.
- 5Use leg or shoulder slices pounded thin; thicker cuts stay chewy before the outside chars properly.
- 6Finish with a fresh squeeze of lemon only after cooking, so the surface stays browned instead of damp.
- 7Leftovers reheat best on a hot dry tawa for a minute or two, not in the microwave.
Adapt it for your goals.
Low-oil
Use a well-seasoned cast-iron tawa and brush on just enough ghee to prevent sticking; you still get char with a lighter finish.
spicierSpicier
Increase green chili and red chili powder for a fiercer Hyderabadi-style heat that stands up well to the rich mutton.
boneless lambBoneless-lamb
Swap goat for thin lamb leg slices if that is easier to find; lamb cooks quickly and gives a slightly richer, softer bite.
charcoal smokedCharcoal-smoked
After cooking, give the meat a quick dhungar with hot charcoal and ghee for an even deeper smoky aroma.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton makes this a hearty, protein-forward dish that can be satisfying in small portions.
Herb-Driven Freshness
Mint, coriander leaves, green chili, and lemon add fresh flavor without needing heavy sauces.
Fermented Dairy Marinade
Yogurt adds tang and body to the marinade while helping keep the meat from tasting heavy.
Frequently asked questions
Yes. A heavy cast-iron tawa or griddle works very well and gives the closest browning and smoky flavor at home.
