Karela Gosht Recipe
Karela Gosht is a traditional Indian dish made with bitter melon (karela) and lamb. The dish is quite popular in the North Indian states of Rajasthan, Uttar Pradesh, and Himachal Pradesh. It is a spicy and flavorful dish, with the bitterness of the karela balancing the richness of the lamb.
The dish is usually cooked in a gravy made with onions, tomatoes, ginger-garlic paste, and spices such as cumin, coriander, turmeric, garam masala, red chili powder, and amchoor (mango powder).
The addition of yogurt or cream gives the dish a creamy texture. Karela Gosht is usually served with roti, paratha, or rice. Enjoy this delicious dish with your family and friends for a truly flavorful experience!
Ingredients
- 3 large Karela, sliced
- 500g mutton, cubed
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 2-3 tablespoons of oil
- 2 medium-sized onions, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 2-3 green chilies, chopped
- 1/2 cup yogurt
- Salt to taste
- 1 teaspoon of lemon juice
- 1/4 cup coriander leaves, chopped
- 1/4 cup mint leaves, chopped
Instructions
Wash the karela and cut into thin slices. Soak these slices in salt water for 20 minutes and then wash them again.
Heat the oil in a pan over medium heat. Add the sliced onions and fry until golden brown.
Add the ginger and garlic paste, garam masala, cumin, coriander, turmeric, chilli powder and salt. Mix everything together and cook for a few minutes.
Add the karela slices and diced tomato. Mix everything together and cook for another 10 minutes, stirring occasionally.
Add 1/2 cup of water and cover with a lid. Cook over low heat until the karela is tender and the gravy has thickened.
Serve hot with chapatis or rice.
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