Making of Traditional PATTHAR KA GOSHT at Novotel Hyderabad Convention Centre | MUTTON KEBAB RECIPE

#PattharKaGosht #HyderabadiCuisine #GourmetOnTheRoad

How to make Patthar Ka Gosht. Patthar Ka Gosht recipe. Hyderabadi Patthar Ka Gosht. Mutton Kebab Recipe

Like many Hyderabadi dishes, Patthar Ka Gosht is a recipe that has royal origins. It is said to have been invented, when the royal chef of the Nizam, forgot his equipment while accompanying the Nizam on official matters. He therefore, improvised and used a marble slab to cook his kebabs. and thus, the Patthar Ka Gosht was born!

Food Lovers’ Editor Kripal Amanna joins Chef Mohammed Iqbal, Sous Chef at the Novotel Hyderabad Convention Center, as he shows us what goes into the making of this iconic dish cooked over a hot granite slab!

Here is an indicative recipe if you would like to try to recreate this dish at home.

Patthar Ka Gosht Recipe
(serves 4)

Ingredients:
500g mutton (boneless chunks flattened into 1cm thick slices)
1 tbsp ginger garlic paste
1 tsp raw papaya puree
2 tbsp lemon juice
1 tbsp deggi mirch (chilli powder)
1 tsp mustard oil
1tsp garam masala powder
1 heaped tbsp rose petal powder
1 tbsp potli ka masala
1 tbsp pathar ka phool (stone flower) powder
½ tsp turmeric powder
1tsp cumin powder
1tsp coriander powder
Salt to taste
Refined oil as needed.
Ghee to finish

Method:
1.Mix the mutton slices with all the ingredients, except the refined oil and ghee.
3. Massage this masala into the meat and set aside for 45 minutes.
4. In place of the stone, heat a cast iron skillet or a heavy bottomed pan over medium flame.
5. Grease the pan with oil.
6. Grill the meat until it forms a brown crust on both sides and is cooked through.
7. A few minutes before taking the meat off the pan, pour ghee over the top and allow to cook.
8. Serve hot.

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