Pathar ka Gosht

Prepare the mains with the classic Hyderabadi marinade or base.

Build deep flavour with fried onions and whole spices in ghee.

Cook low ('dum' where suited) so the flavours knit together.

Balance richness with curd or a souring note.

Rest the dish before opening or serving.

Serve the royal way — garnished with mint, fried onion and a wedge of lime.