Name: Patthar ka Gosht
Prep time: 260 min
Cook time: 15 min
Total time: 275 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 600 g boneless lamb (from the leg, cut into very thin, 1/4-inch thick slices (parche)); 2 tbsp raw papaya paste (essential for tenderizing); 2 tbsp ginger garlic paste; 0.25 cup curd (thick or hung curd); 1 tbsp green chilli paste (adjust to taste); 1 tsp red chilli powder (use kashmiri for color and mild heat); 0.5 tsp turmeric powder; 1 tsp garam masala; 0.5 tsp black pepper powder (freshly ground); 1.5 tsp salt (adjust to taste); 2 tbsp lemon juice (divided); 3 tbsp ghee (for cooking); 2 tbsp coriander leaves (chopped, for garnish); 1 pc onion (medium, thinly sliced into rings for garnish)