Pathar Ka Gosht

Ingredients

Mutton (bone-in or boneless)

1 kg, cut into pieces

Oil

2 tablespoons, for brushing

Salt

1 teaspoon, or to taste

Lemon juice

2 tablespoons

Garam masala powder

1 tablespoon

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon, adjust for spice preference

Ginger garlic paste

2 tablespoons

Mint chutney

for serving

Naan or roti

for serving

Instructions

1. Begin by cleaning and washing the mutton pieces thoroughly. Pat them dry with paper towels to remove excess moisture.
2. In a mixing bowl, combine the ginger garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, and salt. Mix well to form a marinade.
3. Add the mutton pieces to the marinade, ensuring each piece is well coated. Cover the bowl and let the mutton marinate in the refrigerator for at least 2 hours, or ideally overnight for deeper flavor.
4. Prepare your grilling setup by heating a stone slab over charcoal until it is very hot. This method is traditional and enhances the smoky flavor of the meat.
5. Once the stone slab is hot, carefully brush it with oil to prevent sticking.
6. Place the marinated mutton pieces on the slab, making sure not to overcrowd them. Grill the mutton for about 15 minutes on each side, or until it is well cooked and has a nice char. Adjust cooking time as needed based on the thickness of the pieces.
7. Remove the mutton from the slab and let it rest for a few minutes.
8. Serve the Pathar Ka Gosht hot with a side of mint chutney and freshly made naan or roti.