Pathar ka gosht | How to make Pathar ka gosht

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ByNusrath Jahan
Created on 29th Nov 2015
  • Pathar ka gosht, How to make Pathar ka gosht
Pathar ka goshtby Nusrath Jahan
  • Pathar ka gosht | How to make Pathar ka gosht (66 likes)

  • 1 review
    Rate It!
  • By Nusrath Jahan
    Created on 29th Nov 2015

About Pathar ka gosht

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. Traditionally it is cooked on stone, but it can also be cooked on a grill pan.

Pathar ka gosht, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Nusrath Jahan. Pathar ka gosht is a dish which demands no explanations, it's a whole world of flavour in itself. Pathar ka gosht is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Pathar ka gosht by Nusrath Jahan is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Pathar ka gosht.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Pathar ka gosht

Ingredients to make Pathar ka gosht

  • For Marination:
  • 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(small)
  • 1 star anise (small)
  • 1 1/2 tsp pepper corns
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds /shahizeera
  • 1tbsp oil + oil for grilling

How to make Pathar ka gosht

  1. slightly pound the pieces of mutton with pestle or a hammer. This helps the muscles tear and assists in tenderizing the mutton.
  2. Marinate the mutton for 1 hour with ingredients listed under Marination.
  3. Dry roast and grind the ingredients listed under "To roast and grind".
  4. Remove the pieces from marination and place it in another bowl.
  5. Rub the ground spices on the mutton, add 1 tbsp oil and marinate for 2 hours.
  6. Slightly grease the pan and drop the pieces of mutton without over lapping each other.
  7. Cook on medium flame until the mutton is cooked and slightly brown on the top.
  8. Serve with onions and lemon wedges.
My Tip: If your mutton is not tender then use 1 tsp of raw papaya paste in marination. The longer you marinate the better it tastes.

Reviews for Pathar ka gosht (1)

Nighat Bazmia year ago