Pathar ka Gosht

Published: 26th September 2015 05:16 AM  |   Last Updated: 26th September 2015 05:16 AM   |  A+A-


■ 1 kg mutton leg sliced

■  5 gms pathar ka phool powder (black stone flower)

■  10 gms black pepper powder

■  5 gms garam masala

■  200 gms hung yoghurt

■  30 gms raw papaya paste

■  10 gms kachri powder

■  50 ml lemon juice

■  15 gms mint fresh chopped

■  10 gms black cardamom powder

■  5 gms cinnamon powder

■  10 gms red chilli powder

■  10 gms turmeric powder

■  10 ml oil

■  10 gms ghee

■  20gms roasted chana powder

■  Salt to taste

Festive Food.jpgProcess

■  Marinate the mutton pieces with ginger, garlic, chilly, pattha ka phool, black peppercorn, refined oil, salt, garam masala powder, kachri powder and raw papaya in a bowl and keep aside for two to three hours.

■  Make a mixture of yoghurt and the remaining spices and mix them with mutton and keep aside for an hour.

■  Heat the tawa and apply ghee.

■  Place the marinated mutton over the heated tawa and cook both the sides well.

■ Serve hot.


Recipes courtesy Sridhar Sigatapu, executive chef, The Grand Mercure, Bengaluru

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