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Pathar Ka Gosht

Category: Beef / Lamb

  • Preparation Time
  • Cooking Time
  • Serves
Pathar Ka Gosht
  • 1 Kgs Boneless Mutton, trimmed of fat
  • Cut into thin sliced (1-inch cubes)
  • Granite stone (slab and unpolished)

For Marinate:

  • 1 tbsp Ginger garlic paste
  • 1 tbsp Red chilli powder
  • 1/4 tbsp Turmeric powder
  • 2 tbsp Meat Tenderizer Powder / 2 tbsp Raw Papaya paste, (Raw papaya grind it and mix 2 tbsp into the meat)
  • 1 tbsp Gram Masala
  • 1 tbsp Black Pepper powder
  • 1 tbsp Green chilli paste
  • 1 tbsp Lemon juice
  • Salt - to taste
  • 4 tbsp Oil / 2 tbsp Ghee

Marinate 1:

  1. In a bowl add boneless slice of mutton, Ginger garlic paste
  2. Meat Tenderizer Powder / Raw Papaya paste
  3. Green chilli paste, Lemon juice
  4. Leave it for marinated 10- 15 minutes

Marinate 2:

  1. Now add Ghee or Oil, Red chilli powder.
  2. Turmeric powder, black pepper, gram masala, patthar ke phool powder and salt.
  3. Leaves mix well. Cover the bowl with a plastic wrap.
  4. Let the Meat marinate for about 3 - 4 hours in the refrigerator.
  5. Meanwhile, Heat Granite stone over charcoal, for 15- 30 minutes.
  6. Sprinkle a few drops of water on the surface of Granite Stone.
  7. If the water sizzles, the Granite stone is ready.
  8. Now place the marinated meat on top surface of the hot stone.
  9. At this stage there will be some liquid from the meat in the pan.
  10. You need to now allow the meat to fry in its own liquid until all the liquid evaporates.
  11. Fry the meat both the side turning frequently until they change colour into golden brown and crisp.
  12. Remove the meat from the stone.
  13. Garnish with Lemon juice, Coriander leaves and Mint leaves.

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