Name: Patthar Ka Gosht
Yield: Makes 16
Cuisine: Indian
Ingredients: 2-inch (5-cm) piece fresh ginger, peeled; 5 green chiles, stemmed; 1 teaspoon garam masala (spice mix); 10 cloves garlic; 1 teaspoon ground patthar ke phool (lichen stone flower; optional); 3-inch (7½-cm) piece green papaya (optional); 2 tablespoons plain yogurt; 2 medium red onions, sliced; 1 cup (200 ml) vegetable oil; 1 tablespoon malt vinegar; 1 teaspoon ground black pepper; 1 teaspoon ground green cardamom; Vegetable oil and salt for seasoning the stone; 2 teaspoons table salt; 1¾ pounds (800 grams) boneless lamb, cut into 1½-inch (4-cm) pieces

Preparation info

Makes
16

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Stone cooking is an art—but a dying one, unfortunately. You can use a granite stone here or cook the kebabs in a nonstick griddle. The beauty of this kebab is the tenderness of the meat. Serve it with hot naan.

Ingredients

1¾ pounds (800 grams) boneless lamb, cut into 1½-inch (4-cm) pieces

Method

Pound the lamb with a meat mallet or the flat side of a knife to a ¼-inch (½-cm) thickness. Put the pieces in a bowl.
Put the ginger, garlic, chiles, and papaya in a spice