Hyderabadi pathar ka gosht | How to cook Pathar ka gosht from scratch

Pathar ka gosht is one of the hyderabadi classic kebabs cooked on a heated granite slab .Pathar means 'stone' in Urdu and gosht refers to 'meat' ,hence the name pathar ka gosht.It is one of the delicacies of an authentic hyderabadi wedding .If you have been to Hyderabad(old city) there are selected shops that sell these rustic kebab's the authentic way - Grilled on  pathar (granite slab) .

Pathar ka phool or stone flower is used but I have omitted it as I could not get it here .This is in no way authentic recipe but very close to it .Mutton I have used was tender one ,if the mutton is not tender you can also use 1 tsp green papaya paste to tenderise mutton.If you are not in a hurry like me then marinate the mutton over night . 

Traditionally it is cooked on stone, but it can also be cooked on a grill /pan .So here is my take on the rustic pathar ka gosht.

Recipe for Pathar ka gosht

Preparation time:20 minutes

Marination time:3 hours 

Cooking time:20 minutes

Serves:3 

Ingredients for pathar ka gosht

Marination 1

•  500 gms Mutton(boneless,preferably thighs)
• 1 lime
• 1 1/2 tsp salt
• 1 tbsp of ginger garlic paste.

To roast and grind

• 2 inch cinnamon
• 1 black cardamom
• 1 star anise (small)
• 11/2 tsp pepper corns
• 1 tsp coriander seeds
• 1 tsp caraway seeds /shahizeera

1tbsp oil + oil for grilling

Procedure for cooking pathar ka gosht

1.Slightly Pound the pieces of mutton with pestle or a hammer.this helps the muscles tear and assists in tenderising the mutton.

2.Marinate mutton for 1 hour with ingredients listed under Marination 1 .

3.Dry roast and grind the ingredients listed under "To roast and grind".

4.Remove the pieces from marination 1 ,place it in another bowl.

5.Rub the ground spices on the mutton,add 1tbsp oil  and marinate for 2 hours.

6.Slightly grease the pan  and drop the pieces of mutton with out over lapping each other .Do not             cover the pan ,initially mutton releases water ,allow the mutton to cook in its juices.

7.Cook on medium flame until the mutton is cooked and slightly brown on the top.

8.Serve with onions and lemon wedges.