𝘗𝘢𝘵𝘩𝘢𝘳-𝘬𝘢-𝘎𝘰𝘴𝘩𝘵 𝘪𝘯 𝘵𝘩𝘦 𝘫𝘶𝘯𝘨𝘭𝘦..

Nothing complex about this recipe. Just few basic ingredients and a granite stone. Simplicity is the key. During eid-al 

-adha my family used to expirment cooking meat on the granite. I don't remember whose idea it was, but we definitely loved it so much that it became an annual eid thing along with the seekh kababs and paaya. While in Hydrabad I came across pathar ka gosht, I couldn't recall the taste of the gosht we had prepared and usually the taste changed every year because nobody had track of ingredients added to it. I came to conclusion that it must be different that is why it is so famous here. In fact cooking on rocks is not an Indian technique. Bedwin tribe who lived in desert would place the hunted meat on hot rocks, and they continued to cook on those rocks. The Khansamas of Nizam might have stolen it from them ya phir ' yeh raaz bhi unhi k sath chalagaya'. 

I researched a lot about the recipe of pathar ka gosht but there were wide range of recipes. Few recipes with curd and other with whole bunch of masalas. Years later I again happen to taste this delicacy at Sharief bhai, a hotel in Bangalore. The taste was again different. But one thing was common in every place, that is the faint uncommon taste in the gosht. Irony, isnt it? The taste is not dominant to be appreciated by everyone. One might find difference when you eat a regular kabab. 

In one episode of Raja rasoi and andaaz anokha, which aired on epic channel, chef ranveer brar cooks this delicacy. He used pasande ( long strips of mutton) and the hue was greenish. The hue of other kababs were reddish. 

Well, here I am sharing the recipe of my Pathar ka goshth and I will also be sharing Ranveer brar's recipe

Ingredients :

•1/2kg bonless lamb meat ( Thin slices)

•1/2tbsp ginger garlic paste

•1tsp green chilli paste

•1tsp coriander powder 

•1tsp black pepper powder

1tsp garam masala

•Granite stone

•Oil for frying 

•Salt to taste

Method : 

•Marinate the meat for 5-6 hours. Heat the stone ( preferably on charcoal of bbq stand or u can use stove, keep the flame low and it might crack a bit in the beginning)

•Keep flipping when done.

Ranveer brar's recipe :

•Add 2tsp ginger garlic paste+ 2tsp green chilli paste+grind 2black cardamom, 2green cardamom and pathar ka phool( black stone flower)+mint paste+ salt + 1tsp gram flour.

The method is same for both.

Isn't it simple?

Do try and share :)

Happy cooking❤️