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Palate Journals: Food Articles - Patthar Ka Gosht (Hyderabadi Cuisine)
When you talk about Hyderabadi cuisine first thing that pops up in our mind is Biryani, but there are many other popular dishes that the city of Nizam’s has to offer. Here is one tasty dish that most of you might have tried already: “Patthar Ka Gosht” an Urdu name which when translated means Meat on Stone due to the preparation procedure of this dish. Origins (Folklore): During one of the hunting expeditions the Nizam wanted to eat lamb and the royal cook didn’t have all the equipment handy to honor his request. To save his own skin he asked the royal guards to search and get him a flat mountain granite so that he can cook on it. The makeshift method worked and the Nizam liked the dish so much that it made to his table regularly after coming back from the hunt Procedure: An unpolished thick granite stone is used and lots of hot charcoal placed beneath it, boneless meat ideally lamb which is marinated with ginger garlic paste, red chilli, turmeric, green chilli and kept aside for 4-5 hours (addl. Papaya is used as a meat tenderizer and the margination process gets done in 15-20 minutes). The …