PATHAR KA GOSHT: A VANISHING DELICACY

Patthar Ka Gosht is a Hyderabadi preparation that came into being in 1884. It was during Mahboob Ali Pasha’s reign when he was 18 years old. He was on tiger hunting in a jungle wanted to have kababs. During such expeditions his wardrobes, dining table & bed etc, etc used to be carried on elephants for his comfort. His order had to be obeyed so his Shahi Bawarchi managed to find a slab in their load and made a good use of it for the purpose. Mahboob Ali Khan the 6th Asaf Jahi liked it so much he decided to have it again on his return to Hyderabad, there they made a smooth slab & made even better kabab so called Patthar Ka Gosht.

Patthar ka Gosht is a scrumptious Hyderabadi dish recipe, which was prepared for royals of the Nizami courts. This South-Indian meat recipe is still popular and savoured in Southern regions of India. This easy-to-make dish is traditionally made by marinating lamb pieces in a blend of curd, papaya paste, garam masala, elaichi powder and grilled on a hot stone. This royal main-dish recipe is ideal for special occasions like kitty party, birthday and anniversary. Prepare this authentic patthar ka gosht for your near and dear ones and savour it with roomali or tandoori roti.

Ingredients

  • 1 kilograms flattened, cut into strips lamb
  • 1 teaspoon garam masala powder
  • 10 finely chopped green chilli
  • 2 teaspoon ghee
  • 1 cup hung curd

    PATHAR KA GOSHT

  • 1/2 teaspoon powdered green cardamom
  • 1 tablespoon crushed to paste green papaya
  • salt as required

For Garnishing

  • onion rings as required
  • 2 lemon wedges

Method

  • Take a large bowl and mix lamb pieces with curd. Add garam masala, cardamom powder, chopped green chillies, papaya paste and salt. Mix the ingredients well and keep it aside to marinate.
  • Now, take a large granite stone and heat it by burning live charcoal below it. Once it is hot, put the marinated meat pieces on it and sprinkle ghee on lamb meat.
  • Cook and turn the meat pieces until lamb turns crispy and brown in colour. Once cooked, garnish with green onions and lemon wedges. Serve immediately.

 

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