Pathar ka gosht | How to make Pathar ka gosht

By Nusrath Jahan  |  29th Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Pathar ka gosht, How to make Pathar ka gosht
Pathar ka goshtby Nusrath Jahan
  • Prep Time


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About Pathar ka gosht Recipe

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

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 (2)

Sangeeta Singh9 months ago

Nice recepie

Nighat Bazmi2 years ago