How much cooking time?

75 min — 30 min prep, 45 min cooking.

Hyderabadi Pathar Ka Gosht

Name: Hyderabadi Pathar Ka Gosht
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Telangana Indian
Ingredients: 2tbsp Coriander Leaves; 2.17tsp garam masala powder; 2.59tsp Garlic; 200g Raw Papaya (Pachai Pappali); 2.67tsp Ginger; 650g Mutton; 3tsp Lemon; salt; 1.31tsp Turmeric Powder; 2.67tsp Red Chilli Powder (Lal Mirch); 2.6tsp coriander powder; 4piece green chillies; 3.33tbsp Mint Leaves; 2.9tbsp oil

Hyderabadi Nizami-style mutton, tenderised in a raw papaya-ginger-garlic marinade with mint and lemon, then seared directly on a hot stone slab with minimal oil until deeply charred and tender.

Time 75 min · Serves 4 · 475 kcal · Hyderabad, Telangana

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

garam masala powder — 2.17 tsp (ground)
Garlic — 2.59 tsp (ground)
Raw Papaya (Pachai Pappali) — 200 g (ground)
Ginger — 2.67 tsp (ground)
Mutton — 650 g (chopped)
Lemon — 3 tsp (whole)
salt (optional) (whole)
Turmeric Powder — 1.31 tsp (ground)
Red Chilli Powder (Lal Mirch) — 2.67 tsp (ground)
coriander powder — 2.6 tsp (ground)
green chillies — 4 piece (chopped)
Mint Leaves — 3.33 tbsp (chopped)

Tempering

oil — 2.9 tbsp (whole)

Method

Peel and grind the Raw Papaya into a smooth paste; combine with the Ginger, Garlic, green chillies, Turmeric Powder, Red Chilli Powder, coriander powder and garam masala powder to make a thick marinade.
Rub the marinade all over the Mutton pieces, cover and rest in the refrigerator for at least 1 hour so the papaya tenderises the meat.
Tear in the Mint Leaves and squeeze over the Lemon; mix once more and season with salt.
Heat the oil on a heavy flat pan or griddle until it shimmers, keeping the flame steady in keeping with the stone-slab technique.
Place the marinated Mutton pieces onto the hot pan in a single layer, working in two batches if the pan is small, pressing down gently so they make full contact with the surface.
Cook on medium-high flame for 6-8 minutes on the first side without moving the pieces, until a deep sear forms.
Flip the Mutton and sear the other side for a further 6-8 minutes, keeping the flame steady.
Lower the flame, cover, and cook for 10-12 minutes more, turning occasionally, until the Mutton is cooked through, tender and well charred at the edges.
Adjust salt to taste and check the Mutton is fully cooked before removing from the pan.
Garnish with Coriander Leaves and serve hot.

Common questions

How many calories in one plate of Hyderabadi Pathar Ka Gosht?: 475 kcal per plate.
How much cooking time?: 75 min — 30 min prep, 45 min cooking.

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