اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
This karela gosht recipe is a rather different one to my usual curries because it involves no oil, but you can add some if you like to. I avoid adding oil because this is one of my dad’s favourite curries and my dad likes to be healthy. I omit the oil which makes this curry all the healthier and it doesn’t impact the taste either. At least I don’t think so.
Personally, I do not like bitter gourd. The taste is just too bitter for me. Generally, I do love vegetables, especially in curries whether it is aloo gobi (potato and cauliflower curry), bhindi masala (okra curry) or the good old classic saag aloo (spinach and potato curry). However, with bitter gourd I have never been much of a fan because of the taste. I know that with frying the bitter gourd you can get rid of the bitter taste and that’s what I do usually when I make karela without any meat. However, whenever I add meat like in this recipe or in my karela chicken recipe I don’t fry them because the taste of the meat kind of takes away from the bitterness and surprisingly compliments the curry very nicely.
Whenever my mum makes this food, my mum always keeps a slight touch of bitterness because that’s how my mum and dad used to like it. On the days when my mum used to make karela I used to HATE having it. But now that I am older and have a somewhat control over what happens in the kitchen (I don’t, my mum does) I can kind of choose what to make (within reason). By adding meat to the bitter gourd, I will be much more likely to make this curry more often.
Try this karela lamb recipe for a delicious twist on the classic karela curry.
Bitter Gourd And Lamb Curry/Karela Gosht
Bitter gourd and lamb curry, otherwise known as karela gosht or kakaraya curry, is the perfect combination of moist yet tender lamb pieces and bitter yet tasty bitter gourd slices. A traditional Pakistani curry with an array of health benefits made with basic pantry spices that is best served alongside some homemade chapatti or naan. This lamb bitter gourd recipe will surely become a recipe that you will treasure!
- 350g Lamb/Gosht
- 500g Bitter Gourd/Karela
- 2 Onions/Pyaz (finely sliced)
- 4 Tomatoes (finely chopped)
- 3 Garlic Cloves/Lehsan (sliced)
- 1 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Dried Fenugreek Leaves/Methi
- 1 Jalapeño Chilli (finely sliced)
- In a pan add the lamb pieces and the salt then brown the lamb for 1-2 minutes until some water is released
- Add the hot water then cover and cook on medium heat for 30 minutes
- Add the finely sliced onions and chopped garlic cloves then cook for 3-4 minutes on medium heat until softened
- Add the chopped tomatoes and cook for a further 3-4 minutes
- Add the chilli powder and turmeric powder then cook the spices for 4-6 minutes
- Add the finely sliced jalapeño chilli then cook for 2-3 minutes
- Cut the bitter gourn into 1-2cm thick pieces and mix the bitter gourd into the masala
- Cover and cook for 20 minutes until the bitter gourd has softened
- Add the dried fenugreek leaves and cook for 1-2 minutes
- Your karela gosht is ready!