Indian cooking
Indian cooking / Dishes / Pathar ka Gosht
Pathar ka Gosht (Grilled Marinated Lamb)

Pathar ka Gosht

Grilled Marinated Lamb
Non-vegetarianPrep 15 minutes, plus marinating timeCook 10–15 minutes

Tender pieces of lamb are coated in an aromatic green chilli and black pepper marinade, then seared over a searing-hot granite stone until smoky and charred.

Marinade spices

2.9 gStirred into the marinade bowl (step 1)
01
Black peppercorn · Kali Mirchground
2.9 g1 teaspoon
spice
Grind to a fine powder if whole.

Everything else

01
Lamb cutlet · Mutton Cutlet
1000 g
meat
02
Onion · Pyazsliced into rings
300–450 g2–3 onions
vegetable
03
Lemon wedge · Nimbu
10–15 g2–3 wedges
fruit
04
Mint · Pudina
~100 g1 bunch
herb
05
Ginger · Adrakcrushed
2.5 g1 teaspoon
aromatic
06
Green chilli · Hari Mirchcrushed to a paste
36–48 g6–8 chillies
vegetable
07
Salt · Namak
to taste
salt

Method

  1. In a mixing bowl, combine 2.5 g ginger, 1 tsp crushed garlic, 36–48 g green chilli, 1 tsp ground spices, the marinade spices, and salt to taste, stirring into an even paste.
  2. Place 1000 g lamb in a shallow non-reactive dish and coat thoroughly on all sides with the marinade. Cover and refrigerate for 30 minutes.
  3. Preheat a heavy granite stone until extremely hot, ideally positioned directly over a charcoal grill.
  4. Lay the marinated meat flat across the heated stone and sear for 5–7 minutes in total, turning halfway through so both sides cook evenly.
  5. Transfer to a serving platter and serve immediately while hot, accompanied by 300–450 g onion, 100 g mint, and 2 lemons cut into wedges.

Don't have something?

Lamb cutlet
  • Lamb chop

    Use the same weight; bone-in chops need 5–10 minutes longer than cutlets.

  • Lamb fillet

    Use the same weight; lean and tender, so cook briefly and gently to avoid dryness.

  • Lamb shoulder

    Use the same weight; slice into cutlet-like pieces and simmer 10 minutes longer.

Onion
  • Shallot

    Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

  • Cabbage

    Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Lemon wedge
  • Lime wedge

    Use the same weight; it is sharper and more floral, so taste before adding extra salt or sugar.

  • Lemon slice

    Use the same weight; a slice gives less juice than a wedge, so squeeze it or add a little lemon juice.

  • Lemon juice

    Use about 10–15 g juice for one wedge (roughly 2 tsp), adding at the end; it lacks the peel's aromatic oil.

Mint
  • Dried mint

    Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

  • Coriander leaf

    Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.

Ginger
  • Fresh ginger

    Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

  • Ginger paste

    Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

  • Ground ginger

    Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Garlic clove
  • Garlic paste

    Use the same weight; about 1 clove weighs 3 g, so 3 g paste per clove.

  • Crushed garlic

    Use the same weight; crush just before adding so the flavour stays fresh.

  • Garlic powder

    Use one-third of the weight, about 1 g powder for 3 g fresh clove; add a little water if the recipe needs moisture.

Green chilli
  • Chilli powder

    Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

  • Dried red chilli

    Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Cassia buds
  • Cinnamon stick

    Use the same weight; break into small pieces and fry or simmer as directed. It gives a similar warm cinnamon note, though less floral.

  • Ground cinnamon (cassia)

    Use 60–70% of the weight, added with other ground spices. It disperses well but lacks the whole-spice aroma.

  • Cinnamon

    Use the same weight in whole form; break it up first. The flavour is close but usually stronger and less delicate.

Black peppercorn
  • Coarsely ground black pepper

    Use 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

  • Ground black pepper

    Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

Similar dishes

Pasanda Kebab
Lamb Kebabs
Pasanda Kebab tastes richer and warmly spiced from the ghee and garam masala, whereas this dish has a sharper, more herbal heat from fresh mint and a heavier dose of green chillies and black pepper.
  • Same: Both dishes feature marinated lamb seasoned with onions, ginger, green chillies, and black pepper.
  • Different: Pasanda Kebab tenderises flattened lamb with papaya, adds garlic, red chilli powder, and garam masala, and pan-fries the rolls in ghee rather than searing mint-marinated meat on a hot granite stone.
Dahi ka Dungara Gosht
Smoked Lamb Cooked with Yoghurt
It tastes richer, tangier, and creamier from the yogurt and ghee, with milder spice and charcoal smoke instead of this dish’s peppery, green-chilli heat and lemon sourness.
  • Same: Dahi ka Dungara Gosht shares lamb, onion, ginger, garlic, green chilli, mint, and salt with this dish.
  • Different: It adds 1034 g yogurt and 250 g ghee plus ground coriander and chilli powder, lacks this dish’s lemon, cassia buds, and black peppercorn, and is braised, layered, and charcoal-smoked rather than marinated and seared on a hot stone.
Shorba Marag
Spicy Kid Soup
It tastes like a spicy, herbal, tangy lamb broth rather than smoky, charred grilled lamb.
  • Same: Shorba Marag shares lamb, green chilli, mint, onion, black pepper and salt with this dish.
  • Different: It is a ghee-laced lamb broth with coriander and lime juice, not a granite-stone-grilled cutlet dish, and it lacks this dish's ginger, garlic, cassia buds and lemon wedge.
Kaleji ka Salan
Liver Curry
Kaleji ka Salan tastes like a rich, tangy yoghurt-and-onion gravy with liver, while this dish is smoky, charred and hot from green chilli and black pepper with mint and lemon.
  • Same: Kaleji ka Salan shares onion, ginger, garlic, mint and salt with this dish, and both are Indian meat dishes.
  • Different: Kaleji ka Salan uses liver instead of lamb, adds yogurt, turmeric and chilli powder, and is cooked as an oil-based onion-yoghurt curry, while this dish has no yogurt or turmeric and is grilled with green chilli, black peppercorn, cassia buds and lemon.