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Pathar Kebab (Lamb Kebab) Recipe

This Kebab originated in Hyderabad. It is made with lamb muscle meat marinated and cooked over Pathar (Stone)

 In India Pathar means stone. A black granite stone about ½" thick is heated over a bed of hot charcoal. The meat is cooked on the stone. This recipe can easily be made in United States over pre-heated pizza stones in an oven.

What is a Kebab?

Ingredients

Marinate

1. Lamb whole muscle meat: 2 pounds

Cut as 2"x3", about ¾" thick

2. Serrano: 6

3. Ground Cinnamon: 1 teaspoon

4. Ground black pepper: 1 teaspoon

5. Finely chopped ginger: 1 teaspoons

6. Minced Garlic: 1 teaspoons

7. Salt: ½ teaspoon

8. Finely Chopped skin of green raw papaya: 2 Tablespoons

9. Ghee: 1 Tablespoon

Baking

Pizza Stones

Oven

Ghee

Method

Marinate

1. Combine on ingredients except lam in a food processor. Process to make make smooth paste.

2. Poke rub the paste on lamb pieces. Take a fork and poke tines to make about 10 holes in each piece. Rub again. Let it rest for about 4 hours at room temperature.

Baking

1. Put pizza stone in the middle rack.

2. Turn on oven to 450ºF. Wait about 50 minutes so the pizza stones are hot.

3. Take a kebab baste with ghee on both sides and cook directly on the pizza stone for five minutes each side.