How to Make Pathar ka Gosht at Home – Authentic Hyderabadi Stone-Cooked Mutton Recipe

Learn to make authentic Hyderabadi Pathar ka Gosht at home using a tawa or griddle. A traditional mutton delicacy seared on a hot stone, this recipe is juicy, spicy, and unforgettable.

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🔥 Introduction

Pathar ka Gosht – Hyderabadi Stone-Cooked Mutton, Smoky & Packed with Authentic Flavor!

If you think grilled meat is the best thing ever—wait till you try Pathar ka Gosht!🥩 This iconic Hyderabadi dish literally means “meat cooked on stone.” Legend says it originated when a soldier cooked his mutton on a hot granite slab during war. The result? A smoky, tender, juicy masterpiece that lives rent-free in our taste buds.

The good news? You don’t need a boulder in your kitchen. Your tawa or heavy iron griddle will do just fine!

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🧾 Ingredients

For the Marinade:

• 500g mutton (boneless, thin slices)
• 1 tbsp ginger-garlic paste
• 1 tbsp raw papaya paste (meat tenderizer)
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tbsp lemon juice
• 1 tbsp yogurt
• Salt to taste

For Cooking:

• 1 tbsp oil or ghee
• 1 tsp black pepper powder
• Charcoal (for smoke infusion – optional)
• Fresh coriander and onion rings (for garnish)

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🧑‍🍳 Step-by-Step Instructions

Step 1: Slice the Mutton

Start with very thin slices of boneless mutton. Think “carpaccio” level thin. The thinner, the faster and juicier the cooking.

👨‍🏫 Tip: Ask your butcher to slice it thin for you. Or partially freeze the mutton and slice with a sharp knife.

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Step 2: Marinate Like a Pro

In a bowl, mix all the marinade ingredients and coat each slice of meat generously. Let it rest for at least 2–3 hours, but overnight is magic. The papaya tenderizes the meat while yogurt and spices infuse deep flavor.

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Step 3: Prepare Your “Stone”

Traditionally, granite or basalt stone is used, heated over charcoal.

At home: Use a heavy iron tawa or cast-iron pan. Heat it on medium-high until it’s smoking hot. Lightly grease it.

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Step 4: Cook the Gosht

Place the marinated mutton slices on the tawa. Press them down using a spatula for an even sear. Cook for 3–4 minutes per side until golden and slightly charred.

Sprinkle black pepper powder midway for a spicy hit.

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Step 5: Add Smoke (Optional)

For that restaurant-style aroma:

• Place a small bowl in the center of cooked meat.
• Drop a hot coal inside and pour ½ tsp ghee over it.
• Cover the pan for 2 minutes.

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Step 6: Garnish & Serve

Plate the sizzling meat with onion rings, lemon wedges, and coriander leaves.

Boom! You've got Hyderabadi street vibes right at your dinner table.

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🎯 Pro Tips

• Use a tender cut like leg or shoulder.
• Papaya paste is essential for softening meat.
• Don’t overcrowd the pan—batch fry if needed.
• Use a stone slab on gas stove for that real smoky magic (if you’re extra).

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🍽️ Serving Suggestions

Serve it hot with:

• Roomali roti or naan
• Mint chutney
• Onion salad
• A cold glass of chaas or Coke (because balance)

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🧠 Fun Fact

In Hyderabad, Pathar ka Gosht is a Ramzan street food favorite, especially around Charminar. Locals swear by the smoky flavor only basalt stones can give. If you ever visit, try it right off the street-side stone grill!

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📌 FAQs

Q: Can I use beef or chicken instead of mutton?

A: Yes, but adjust cooking time. Chicken cooks faster and doesn’t need papaya.

Q: What if I don’t have papaya paste?

A: Use meat tenderizer powder or mash a kiwi fruit as a natural enzyme.

Q: Can I cook it in the oven?

A: Not traditionally, but you can broil it at high heat for a similar char.

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💬 Conclusion 

Pathar ka Gosht is more than just grilled meat—it's heritage on a hot slab. Whether you’re making it on a tawa or getting fancy with charcoal smoke, this recipe guarantees flavor, drama, and second servings.

So go ahead, grab that mutton, heat that pan, and sizzle your way into Hyderabadi culinary royalty.