EID SPECIAL: PATHAR KA GOSHT -Soulbyweekly

The hyderabadi delicacy – PATHAR KA gosht is specially dedicated to the festivities of eid as it dates back to the delicacies from the royal kitchens of The Nizams of Hyderabad. The ingredients are full of medicinal values and aromatic secrets. PATHAR KA GOSHT goes best with the GILAFFY KULCHA. Find the recipe for this Eid Special: Patthar Ka Gosht shared exclusively for Soul readers by Chef Aman Tandon of Pride Hotel, Pune!

Cooking time: 45 minutes

Serves: 6

Ingredients:

Mutton(boneless) – 500g

Khas khas – 2tbsp

almonds – 50g

Milk – 1/2 liter

Green chillies paste – 2 to 3tsps

Red chilli powder – 2tsps

Whole garam masala – 2

Whole Black pepper – ½ tsp (slightly crushed)

Shazeera – ½ tsp

Garama masala powder – 1tsp

Ginger-Garlic paste – 2 tbsps

Desi Ghee – ½ tbsp

Salt to taste

Granite stone (slab) with charcoals for cooking

Patthar ka phool (optional) – 1 spice/herb

Coriander leaves – ½ bunch

Mint leaves – 1/4 bunch

Meetha Kewda – few drops

Method:

This dish is made on a hot stone…so goes the name, patthar ka gosht. Its a traditional recipe which is made very rarely, but believe me, its very easy to make.
First heat a granide stone with charcoals underneath. Now heat oil together with desi ghee and add shazeera, whole garam masala.
Add ginger-garlic paste, green chilli paste, khaskhas, badam paste, garam masala powder and whole black pepper(slightly crushed), pattar ka phool & salt.
Add the mutton pieces and cook for 20 minutes.
Add coriander and mint leaves and fry for sometime.
Add half a liter of milk and pressure cook (for 10mins, cover the lid. Cook on a low flame till the mutton becomes tender and dry for approximately 30 minutes).
Mince the entire preparation 3 times and divide the mixture into medallions of 2.5” diameter. Shallow fry on the charcoal heated granite slab getting the goodness of smoky and earthy flavours into it.