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Pathar Gosht Recipe

Pathar Gosht
How to make Pathar Gosht

Pathar ka Gosht is one of these traditional Hyderabadi delicacies which has won several hearts during the past decades. It is a mutton dish, where the meat is marinated for long hours, even overnight sometimes and left to slow cook on a hot granite stone over coal for hours.

  • Total Cook Time 45 mins
  • Prep Time 30 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Pathar Gosht

  • 500 gms Boneless mutton pieces
  • 1/2 cup Coriander Leaves
  • 1/2 cup Mint Leaves
  • 2-3 Green Chillies
  • Medium ginger
  • 6-7 cloves Garlic
  • 2 tsp Papaya puree (natural meat tenderizer)
  • 1 tsp Garam Masala
  • 1/2 tsp Cardamom powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin powder
  • 1/2 tsp Black Pepper
  • A pinch of pathar ke phool (optional)
  • Salt as per taste
  • 4-5 tsp Ghee

How to Make Pathar Gosht

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1.
The secret to making soft and tender pathar gosht is to have tender meat, hammer the boneless mutton pieces until they are slightly flat and soft.
2.
In a grinder add coriander leaves, mint leaves, green chilli, ginger, garlic and grind into a smooth paste.
3.
In a bowl, add the mutton pieces, the green paste, all the dried spices and papaya puree.
4.
If you don’t have papaya puree you can use a store-bought tenderizer or vice versa.
5.
Now mix and mash this marinade well into every single piece of mutton and let it sit for minimum 30-40 minutes, if you have the time, you can let it marinate for at least 2 hours.
6.
Place a non-stick pan or grilled tawa on high heat and let his heat up well, now add a tspn of oil and spread properly.
7.
Place the flat mutton pieces side by side and let this cook on high heat for 5 minutes on both sides.
8.
Once both the sides have been cooked on high heat, drizzle some ghee and lower the flame, cover with a lid and let this cook for another 10 minutes.
9.
Once both sides have been cooked on low flame with the lid one, take off the lid and let all the oil and masala that is in the pan heat off.
10.
Once the pan is dry and you know the meat is cooked, you can take off the heat and serve.

Key Ingredients: Boneless mutton pieces, Coriander Leaves, Mint Leaves, Green Chillies, Medium ginger, Garlic, Papaya puree (natural meat tenderizer) , Garam Masala, Cardamom powder, Coriander Powder, Cumin powder , Black Pepper, A pinch of pathar ke phool (optional) , Salt as per taste , Ghee

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