Mutton pasandas – 16
Green cardamom powder: 1 tsp
Mint leaves – 1 1/2 tbsp
Salt as per taste
Raw papaya – 1 tbsp
Green chillies – 5
Coriander leaves – 1 1/2 tbsp
Ginger-garlic paste – 2 tbsp
Lichen stone flower powder – 1 tsp
Garam masala powder – 1 tsp
Crushed peppercorns – 1 tsp
Mustard oil – 4 tbsp
1. Make a smooth paste of ground coriander leaves, mint leaves, green papaya and green chillies.
2. Marinate the mutton pasanda with ginger-garlic paste and all the dry ingredients and keep for one hour.
3. Wash the flattish piece of rough granite or kaddapa stone of about 1 1/2 inch length and 1 inch bread and 2 inch thickness and rest it on bricks on side sides to make a bridge, taking care that it is safely balanced.
4. Heat up the granite well with live charcoals underneath.
5. Sprinkle a little oil or ghee on the surface and put the marinated meat pieces.
6. Turn them a few times basting them occasionally with oil.
7. Take off when thoroughly cooked.
Note:- The traditional way to cook patther kebab is on kadapa stone slabs.