Ingredients

• 1 kg - Mutton leg sliced
• 5 gms - Pathar ka phool powder (black stone flower)
• 10 gms - Black pepper powder
• 5 gms - Garam masala
• 200 gms - Hung yoghurt
• 30 gms - Raw papaya paste
• 10 gms - Kachri powder
• 50 ml - Lemon juice
• 15 gms - Mint fresh chopped
• 10 gms - Black cardamom powder
• 5 gms - Cinnamon powder
• 10 gms - Red chilli powder
• 10 gms - Turmeric powder
• 10 ml - Oil
• 10 gms - Ghee
• 20 gms - Roasted chana powder
• Salt to taste
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How to Make Pathar ka gosh

• Marinate the mutton pieces with ginger, garlic, chilly, pattha ka phool, black peppercorn, refined oil, salt, garam masala powder, kachri powder and raw papaya in a bowl and keep aside for two to three hours.
• Make a mixture of yoghurt and the remaining spices and mix them with mutton and keep aside for an hour.
• Heat the tawa and apply ghee.
• Place the marinated mutton over the heated tawa and cook both the sides well.
• Serve hot.
• This recipe is provided by The Grand Mercure, Bengaluru.