Entree: India – Hyderabad / Telangana – پتھر کا گوشت ➤ Pathar Ka Gosht (Mutton cooked on a heated stone with aromatic Hyderabadi spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 4 hrs

Total 4 hrs 50 min

Ingredients

- 2 lb (900 g) mutton, bone-in, cut into large pieces
- 1 cup (240 g) plain yogurt, whisked
- 3 tbsp (45 ml) ginger-garlic paste
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 g) red chili powder
- 1 1/2 tsp (7.5 g) turmeric powder
- 2 tsp (10 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1 tsp (5 g) garam masala
- 1/2 cup (75 g) fried onion (birista) or thinly sliced and fried until browned
- 1/4 cup (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 6 green chilies, slit (optional)
- 1/2 cup (120 ml) chopped fresh cilantro
- 1/4 cup (60 ml) chopped fresh mint
- 2 tsp (10 g) salt, adjust to taste
- 1 large flat heated stone or heavy cast-iron griddle (no measurement)
- Lemon wedges for serving
- Sliced raw onions for garnish

Instructions

1. Marinate the meat: In a large bowl combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, coriander, cumin, salt, and half the garam masala. Add the mutton pieces and the fried onions, mixing well to coat. Cover and refrigerate for at least 4 hours or overnight for best flavor.
2. Prepare the stone or griddle: Heat the flat stone over a high flame or in a very hot oven until it is white-hot at the surface (use caution and heat-resistant gloves). If using a cast-iron griddle, heat until smoking hot.
3. Sear the meat: Heat 2 tbsp (30 ml) oil in a heavy skillet over medium-high heat. Remove mutton from the marinade, reserving the excess marinade. Brown the pieces briefly, about 2 minutes per side, just to develop color (they will finish on the stone).
4. Finish on the stone: Spread the heated stone or griddle with the remaining 1 tbsp (15 ml) oil and 2 tbsp (30 ml) ghee. Arrange the partially seared mutton pieces on the hot surface and pour the reserved marinade around (not directly over the hottest spots) so it sizzles and reduces. Scatter slit green chilies, cilantro, and mint over the meat.
5. Cook and baste: Allow the meat to cook on the stone, turning every 4–6 minutes, basting with melted ghee and reduced marinade, and pressing gently so the meat contacts the hot surface. Cook until the fat renders and meat is tender, about 20–30 minutes depending on piece size.
6. Finish and season: Sprinkle the remaining garam masala, adjust salt, and squeeze lemon juice over the meat. For extra aroma, briefly sear each piece directly on the hottest part of the stone for 30–60 seconds per side.
7. Rest and serve: Transfer to a platter, garnish with sliced onions, extra cilantro, and lemon wedges. Serve hot with naan, parathas, or steamed rice.