Karela Gosht (Meat with Bitter Gourd) Recipe
Bitter gourd, aka Karela In Urdu, is relished for its benefits and despised for its bitter taste – not many people like this veggie, but I die for it.
- 1 kg bitter gourd/ karela (peeled, cleaned and sliced)
- 1 teaspoon salt (for sprinkling)
- 750 gm mutton or lamb meat
- 1/2 cup cooking oil
- 4 medium onion (thinly sliced, (divided into two parts))
- 3 medium tomatoes (thinly sliced)
- 1 inch piece of ginger (thinly sliced)
- 1 garlic bulb (peeled & minced)
- 4 green chilies
- 2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder (all spice powder)
- salt to taste
- 4 cups water for meat tenderness
Method
- Peel bitter gourds and remove seeds.
- Apply some salt on sliced bitter gourds and keep aside for 30 minutes.
- Now rinse thoroughly and squeeze in hands to remove its bitterness.
- Heat 4 tablespoon oil in a frying pan and fry them until they are golden brown.
- Take them out on a clean kitchen paper tower.
- Heat half cup oil in a heavy bottom skillet or pot over medium heat.
- Saute onion, ginger and garlic for few minutes or until transculant.
- Add meat, tomato, salt, red chili, turmeric powder, cumin powder and coriander powder.
- Cook and stir 5-10 minutes until meat change its color.
- Add water and cook for 1 hour or until meat is tender.
- Now cook on high heat until the water dries.
- Fry the meat for 5 minutes.
- Now add leftover thinly sliced onions and fried bitter gourd and stir well.
- Add green chillies and let it cook covered on medium-low heat for about 5 to 7 minutes or until oil comes on top and onion become caramelized.
- Take it in a serving dish. Karela Gosht is ready to serve.
Serving Suggestions:
Serve hot with homemade chapatis and onion-zeera raita.