Patthar Ka Gosht Recipe
This spicy Hyderabadi delight is sure a great way to pamper your taste buds. The Patthar ka gosht was an integral part of the Hyderabadi cuisine in the days of royalty and continues to hold pride of place. Cook this delicious meal all for yourself and enjoy the delicious flavors of the Nizam’s secrets to a great meal.
Ingredients
| Lamb | 300 Gram | |
| Kebab chini | 1 Tablespoon | |
| Black pepper | To Taste | |
| Caraway | 1 Teaspoon | |
| Red chilli paste | 1 Tablespoon | |
| Garlic paste | 1 Tablespoon | |
| Fried onion paste | 1 Tablespoon | |
| Green chilli paste | 1 Tablespoon | |
| Red chilli powder | 1⁄2 Teaspoon | |
| Raw papaya paste | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 362 Calories from Fat 212
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 10.4 g52%
Trans Fat 0 g
Cholesterol 99 mg33%
Sodium 546.3 mg22.8%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.6 g6.6%
Sugars 0.1 g
Protein 29 g58.5%
Vitamin A 67.5% Vitamin C 4.3%
Calcium 4.1% Iron 18.7%
*Based on a 2000 Calorie diet
Directions
MAKE PASANDA CUT
DO THE FIRST MARINATION WITH SALT , GINGER , GARLIC PASTE AND MALT VINEGAR FOR HALF AN HOUR
SQUEEZE OUT THE WATER,
DO THE SECOND MARINATION WITH HUNG CURD , YOGURT, PEPPERCORN PWD, KEBABCHINI, SHAHIJEERA PWD, GARLIC, FRIED ONION
GREEN CHILLI, AND RED CHILLI PASTE, RED CHILLI PWD AND OIL.
SHALLOW FRY IN THE PAN OR GRANITE SLAB.
DO THE FIRST MARINATION WITH SALT , GINGER , GARLIC PASTE AND MALT VINEGAR FOR HALF AN HOUR
SQUEEZE OUT THE WATER,
DO THE SECOND MARINATION WITH HUNG CURD , YOGURT, PEPPERCORN PWD, KEBABCHINI, SHAHIJEERA PWD, GARLIC, FRIED ONION
GREEN CHILLI, AND RED CHILLI PASTE, RED CHILLI PWD AND OIL.
SHALLOW FRY IN THE PAN OR GRANITE SLAB.
Comments
Comments: 10 |
Add a Comment
juveria khan says :
wow......................... its really lajwab
Posted on: 12 August 2011 - 9:18pm
Anonymous says :
Kabab chini is NOT Allspice. It is Cassia buds. They are similar but not the same.
Posted on: 26 May 2011 - 1:25pm
Anonymous says :
Kebab chini is most widely known as allspice or Jamaica pepper.
Posted on: 30 August 2010 - 11:05pm
Farooq M. Hashmi says :
I love to eat; I love to eat meat food. Like many people finding out ' kebab chini' is an enigma for me. During the last week I E-mailed a few letters to Masala TV but could not get a positive answer as to what 'kebab chini'is and where it can be purchased in the USA. If any body knows, please let me know; I'll feel obliged.
Posted on: 29 August 2010 - 5:56pm
Anonymous says :
its almost impossible to find kebabchini in the US-its a spice known only to hyderabad. maybe in chicago's devon street you can get it.
Posted on: 29 July 2010 - 1:58pm
Lakhbeer says :
Dear chef ! After gone thru the ingredients to make the patthar-ka-gosht,i have some queries about PICATTA,KEBAB CHINI & CARAWAY.Please let me know the meaning of these ingredients and availability of these items in open market.The recipe looks to be nice.
Posted on: 30 June 2010 - 3:42am
Ganesh Dutta says :
Hey vibs,
Very delicious recipe with nice picture
Posted on: 21 January 2008 - 3:28pm
Vibs says :
Thanks snigdha...your are 100% right.....so you wana yry tonight....???
Chef Vibs
Group Leader & Star Chef
www.ifood.tv
Posted on: 26 October 2007 - 10:37pm
Snigdha says :
Patthar-ka-gosht has its origin in Hyderabadi cuisine coming from the Nizams of Hyderabad. The meats are spiced with fiery chillies and this tongue searing kebab is cooked on a heated granite slab (heated with charcoal placed underneath the slab) It is said that the heated stone releases minerals that mix with the spices in the meat to give it its unique flavor.
Posted on: 26 October 2007 - 11:21am
Chef
