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Authentic Pathar Ka Gosht recipe featuring tender mutton grilled on a hot stone with aromatic spices and herbs.

Pathar ka Gosht

Pathar ka Gosht is a legendary Hyderabadi delicacy featuring thin slices of mutton marinated with spices, curd, lemon juice, and raw papaya paste, then cooked over intense heat on a stone slab or heavy tawa. This smoky, juicy, and flavorful dish traces its roots to the royal kitchens of the Nizams and remains one of Hyderabad’s most iconic street foods.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Mutton
  • 500 g boneless mutton thinly sliced or flattened
For the Marinade
  • 1 tbsp ginger-garlic paste
  • 1½ tsp red chilli powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp raw papaya paste
  • 2 tbsp thick curd
  • 1 tbsp lemon juice
  • ½ tsp garam masala
  • Salt to taste
For Cooking
  • 3 tbsp ghee or oil
For Serving
  • Green chutney
  • Sliced onions
  • Lemon wedges
  • Roomali roti or naan optional

Equipment

  • Mixing Bowl
  • knife
  • cutting board
  • Heavy iron tawa or grill pan
  • Spatula or meat press
  • Small steel bowl (optional for smoking)
  • Tongs

Method
 

Step 1: Prepare the Mutton
  1. Clean the mutton and pat it dry. Lightly beat the slices with a meat mallet or rolling pin to flatten them for even cooking.
Step 2: Marinate the Meat
  1. In a bowl, combine ginger-garlic paste, red chilli powder, Kashmiri red chilli powder, raw papaya paste, curd, lemon juice, garam masala, and salt. Coat the mutton thoroughly with the marinade. Cover and refrigerate for at least 2 hours or overnight for best results.
Step 3: Heat the Cooking Surface
  1. Traditionally, Pathar ka Gosht is cooked on a stone slab. At home, heat a thick iron tawa or grill pan over high heat until very hot. Add a little ghee or oil and spread evenly.
Step 4: Sear the Mutton
  1. Place the marinated mutton slices on the hot surface without overcrowding. Cook over high heat for 2–3 minutes on each side to seal in the juices.
Step 5: Finish Cooking
  1. Reduce the heat to medium and continue cooking for 10–12 minutes per side until the meat becomes tender and develops smoky, charred edges. Baste occasionally with more ghee for extra flavor.
Step 6: Optional Smoking Technique
  1. For enhanced smokiness, place a hot piece of charcoal in a small steel bowl inside the pan. Add a few drops of ghee onto the charcoal and immediately cover the pan for 2–3 minutes.
Step 7: Serve
  1. Transfer the Pathar ka Gosht to a serving platter. Serve hot with green chutney, sliced onions, lemon wedges, and roomali roti or naan.

Notes

Raw papaya paste acts as a natural meat tenderizer. Kiwi paste or commercial meat tenderizer powder can be used as substitutes.
Paprika may replace Kashmiri red chilli powder if unavailable.
Mustard oil can be used instead of ghee for a spicier and more robust flavor.
For the best texture, keep the mutton slices about ¼ inch thick.
Avoid overcrowding the pan, as this will steam the meat instead of searing it.
Start with high heat for proper charring, then reduce to medium to finish cooking evenly.
Leftover Pathar ka Gosht can be used in wraps, tacos, sandwiches, or mixed with rice for a quick biryani-style meal.
The charcoal smoking method helps recreate the authentic stone-cooked aroma at home.