Pathar ka Gosht
Lamb escalopes seared on a hot granite stone.
About this dish
Pathar ka Gosht is a royal Hyderabadi kebab dish that originated during the era of the Nizams. It is unique because the meat is cooked on a wide slab of heated granite stone rather than a metal griddle or charcoal grill. The stone's even heat distribution and porous nature result in a smoky, tender texture that is impossible to replicate on modern cookware.
Ingredients
The Meat
- 500g Lamb leg meat, sliced into thin 1/4-inch escalopes (pasande)
- 2 tbsp Raw papaya paste (with skin for tenderizing)
The Marinade
- 1.5 tbsp Ginger-garlic paste
- 1 tbsp Shahi Jeera (Caraway seeds), crushed
- 1 tsp Black pepper powder
- 1 tsp Allspice powder (Kabab chinni)
- 2 tbsp Thick yogurt, whisked
- 1 tbsp Ghee, melted
- 1 tsp Salt
- 1 tsp Red chili powder
Cooking and Garnish
- 2 tbsp Ghee for basting
- 1 Onion, sliced into rings
- 1 Lemon, cut into wedges
- A few sprigs of Mint
Method
- 1
Meat Tenderization
Apply the raw papaya paste to the thin lamb slices and rub it in well. Let it rest for at least 30 minutes; this breaks down the tough muscle fibers essential for the stone-cooking technique.
- 2
First Marinade
Wash the meat lightly to remove excess papaya, then pat completely dry. Add ginger-garlic paste, salt, and chili powder, rubbing each slice individually to ensure deep penetration.
- 3
Second Marinade
Whisk the yogurt with shahi jeera, kabab chinni, black pepper, and melted ghee. Coat the meat in this mixture and refrigerate for 3-4 hours, or ideally overnight for maximum tenderness.
- 4
Stone Preparation
Place a clean, thick granite slab over a charcoal fire or high-output gas burner. Heat the stone gradually for 15-20 minutes until a drop of water flicked on it sizzles and evaporates instantly.
- 5
Searing the Meat
Brush the hot stone lightly with ghee. Lay the lamb slices flat on the stone; they should hiss loudly. Do not crowd the stone to maintain the high temperature.
- 6
Basting and Flipping
Cook for 3-4 minutes per side. Baste the top surface with a little ghee before flipping. The meat will develop a dark, charred crust while remaining succulent inside.
- 7
Smoking the Meat
Optional: If using a gas stove, place a piece of burning charcoal in a small bowl in the center of the stone and cover the whole stone with a lid for 2 minutes to impart a smoky aroma.
- 8
Resting
Remove the meat from the stone and let it rest for 2 minutes. This allows the juices to redistribute, ensuring the thin slices don't become leathery.
Notes & variations
- If a granite stone is unavailable, a heavy-duty cast iron skillet is the best substitute.
- Kabab Chinni (Allspice) is the 'secret' spice that gives this dish its authentic Nizami aroma.
- The meat must be sliced very thin, similar to a carpaccio, for even cooking.
- Do not skip the papaya paste; stone cooking is fast and requires pre-tenderized meat.
Serve with
Serve with Rumali Roti, sliced raw onions, and a spicy mint-yogurt chutney.
Cook's note
Heat the stone slowly; a cold stone placed on high heat can crack due to thermal shock.