Patthar Ka Gosht
thin mutton slices seared hard and fast, smoky at the edges and still juicy
Allergens in Patthar Ka Gosht: milk.
Ingredients
Quantities for 4.
- 600g leg, sliced into 5mm escalopes and flattened Muttonask the butcher for boneless leg cut thin
- 2 tbsp paste Raw Papayathe tenderiser; skip only if using very young meat
- 4 tbsp, thick Yogurt
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 4 Green Chilli
- 1/2 cup, packed Coriander Leaves
- 1/4 cup leaves Mint
- 1.5 tsp, coarsely ground Black Pepper
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Chilli Powderoptional
- 1, half in the marinade and half to serve Lemon
- 3 tbsp, for the griddle Ghee
- to taste Salt
Cookware
stovetop, tawa, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate 2 hours refrigerated, and no longer than 3. Papaya keeps working, and overnight it turns the meat pasty.
- Flatten each slice between two sheets of cling film with a rolling pin until about 4mm thick. Even thickness matters more than any spice here.
- Bring the meat to room temperature 20 minutes before cooking, or the outside chars before the centre is done.
Method
- Grind the green chillies, coriander leaves and mint with 1 tbsp water to a coarse green paste.
- Mix the papaya paste, yogurt, ginger and garlic pastes, green paste, pepper, garam masala, cumin, chilli powder, juice of half a lemon and salt.
- Coat the flattened mutton slices in the marinade, cover, and refrigerate 2 hours.
- Heat a heavy tawa or cast-iron griddle over high heat for a full 5 minutes, until a drop of water skitters and vanishes.A properly hot griddle is the whole dish; the name comes from cooking it on a heated stone slab. A lukewarm pan stews the meat grey.
- Brush the griddle with ghee and lay on the slices in a single layer, shaking off excess marinade. Do not crowd the pan.Work in batches of three or four. Crowding drops the temperature and floods the pan with marinade.
- Sear 2 minutes without moving them, until the underside is browned and lifts cleanly.
- Flip, dot with a little more ghee, and cook 2 minutes more. The slices should feel springy, not firm.
- Move the cooked slices to a warm plate and repeat with the rest, wiping the griddle between batches.
- Rest 3 minutes, then squeeze over the remaining lemon and serve hot with sliced onion and mint chutney.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best eaten within minutes of leaving the griddle. Cooked slices keep a day refrigerated and are decent in a roti roll; reheat 30 seconds a side on a hot tawa, never in a microwave.
Nutrition Good estimate
One serving of Patthar Ka Gosht (204 g) is about 286 calories, or 141 calories per 100 g.
High protein: 33 g a serving, 46% of the calories
| Per serving204 g | Per 100 g | |
|---|---|---|
| Calories | 286 kcal | 141 kcal |
| Protein | 32.6 g | 16 g |
| Carbohydrate | 6.8 g | 3 g |
| of which sugars | 1.8 g | 1 g |
| Fibre | 1.6 g | 1 g |
| Fat | 14.1 g | 7 g |
| of which saturated | 7.4 g | 4 g |
| of which unsaturated | 5.5 g | 3 g |
Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.