Patthar Ka Gosht

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

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