Patthar Ka Gosht

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

Kebabs cooked on hot stones

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

Asia
India
Starter
Gluten-free

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