Karela Gosht
Bitter gourd, aka, karela in Urdu is loved for its benefits and despised for its bitter taste. However, with this recipe even karela critics will fall in love. Tender lamb pieces paired with the karela make this curry delicious and tasty!
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Lamb
- 500 g Karela
- 50 ml Olive Oil
- 2 Onions
- 3 Tomatoes
- 1 tsp Garlic Paste
- 1 tsp Salt (adjust to taste )
- 1 tsp Chilli powder (adjust to taste )
- 1 tsp Turmeric Powder
- 2 Green Chillies
- 500 ml Water
Instructions
- 1
In a deep fryer, fry the sliced karela pieces until golden brown then set aside
- 2
In a large pan add the olive oil and heat on medium heat until hot
- 3
Add the diced onions and cook for 5 minutes until softened
- 4
Add the garlic paste and ginger paste and cook for 1-2 minutes
- 5
Add the salt, chilli powder and turmeric powder then cook the spices for 4-5 minutes
- 6
Add the water and the lamb then cover with a lid before cooking for a further 1 hour until the lamb is softened
- 7
Add the chopped tomatoes and green chillies then cook for 5 minutes until soft
- 8
Add the fried bitter gourd pieces then cook for another 10 minutes
- 9
Serve alongside some homemade chapatti and enjoy!