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Patthar Ka Gosht

Kebabs cooked on hot stones

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Preparation info
  • Makes

    16

    • Difficulty

      Medium

Appears in

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 -inch (4-cm) pieces

Method

  1. 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.
  2. Put the ginger, garlic, chiles, and papaya in a spice

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