Patthar ka Gosht

Name: Patthar ka Gosht
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (boneless, thinly sliced from leg or shoulder); 0.5 cup yogurt (thick); 2 tbsp ginger-garlic paste; 3 pcs green chili (finely chopped); 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pinch black pepper; 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (finely chopped); 1 tbsp mint (finely chopped); 2 tbsp ghee (for cooking on the stone or griddle); 1 pcs onion (medium, thinly sliced, for serving); 1 pcs lemon (cut into wedges, for serving)

RATING

4.6/5(115)

TASTE SCORE

9/10

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.

PREP

20m

COOK

25m

SERVES

100 G

463 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the marinated slices lightly before they hit the tawa so excess yogurt does not pool and boil.
2
Bring the marinated mutton out of the fridge 15 to 20 minutes before cooking for more even browning.
3
Test one small piece first; if it sticks, the stone or griddle is not hot enough yet.
4
Cook in a single layer with space between slices, or you will lose the signature charred edges.
5
Use leg or shoulder slices pounded thin; thicker cuts stay chewy before the outside chars properly.
6
Finish with a fresh squeeze of lemon only after cooking, so the surface stays browned instead of damp.
7
Leftovers reheat best on a hot dry tawa for a minute or two, not in the microwave.