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Hyderabad has something about it that impresses everyone- from the locals to even the foreign tourist, especially the Hyderabadi cuisine that has all our heart. From succulent kebabs to the world-famous Hyderabadi Biryani, the royal city is a heaven for foodies. The streets of Hyderabad cater to meat lovers like nothing else and are sure to transport you to the kitchens of Mughal era. Certain delicacies that have been a part of the city’s rich gastronomical heritage are still very much a part of Hyderabad's 'foodscape' of course with slight modifications. Pathar ka Gosht is one such delicacy that has been a part of the city’s cuisine for ages, the recipe may have evolved with time to suit local palate.
Pathar Gosht, meaning meat cooked on stone is one of the traditional Hyderabadi delicacies. A mutton dish, where the meat is marinated for long hours, even overnight at times, and slow cooked on a hot granite stone over coal for hours. It results in succulent tender pieces of meat that is juicy and a melt-in-the-mouth quality. This is what the original recipe is all about, simple and fuss-free, but time consuming for sure, and to top it all it is cooked on a granite stone that is quite impossible in today's time. But does that mean you can't make it anymore? That’s not the case. With a grill Tawa and a simple marination, making pathar gosht is easier than you think.
All you need to do is take tender mutton pieces, try and beat the boneless mutton pieces until they are slightly flat and soft. This would result in softer gosht. Marinate the boneless mutton pieces with a spice mix made with chili, peppercorn, ginger and garlic, along with dried spices like garam masala, coriander powder, and pathar ke phool (black stone flower). Raw papaya paste is used in the marination too to further tenderise the meat. Along with hung curd. Make sure to slather each meat piece with the mix once all the required spices are added. Let this sit aside for at least 3-4 hours.
Post the marination, you just need to heat a non-stick pan or grill tawa with a tsp. of oil and put the mutton pieces on it. Cook on high heat for 5-10 minutes and then lower the flame and cook for another 10 minutes covered on each side. Once both the sides are well-cooked, drizzle some ghee, cover and let it cook until it soaks up all the ghee. Serve hot with onion rings, lemon wedges and your favourite chutney on the side!
Find the full recipe of pathar gosht here. Try this Hyderabadi delight at home and share your experience with us.
