09 Aug Karelay gosht/Bittergourd Mutton
Karelay gosht/Bittergourd Mutton
Living away from my mum has shown me a day I would have never pictured myself going through. Examples of such days include me actually missing my Mum’s vegetable curry, bursting into tears because of one too many burnt chapatis, and the day I realized ‘Hey, I’m actually enjoying this housewife-biz’.
Karelay gosht/Bitter gourd Mutton
Karelay Gosht/ Bitter gourd mutton is the most famous dish in Pakistan and India. It gives a delicious taste and mouth-watering gravy with chunks of bitter gourd. It is mild spicy in taste and a little bitter taste of karela/bitter gourd.
For the mutton
- 1/2 kg mutton/beef
- 2 cups water
- 1 onion, cubed
- 1/2 tsp salt
- 4 black peppercorns
- 2 cloves1 small cinnamon stick
- 1 black cardamom
- 1 4 cloves of garlic
- 1 small chunk ginger
For the Bitter gourd
- 1/2 kg karela/bitter gourd
- 1/4 tsp salt
For the masala/curry
- 1/2 cup oil
- 3 onions, sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tomatoes, peeled and chopped
- 2 green chilies
- 1/2 tsp salt
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1 pinch black seed
- 1/2 tsp cumin powder, roasted
- 1/2 tsp coriander powder
- 2 tbsp fresh coriander, chopped
- 1 inch ginger, Julian
For the Bitter gourd/karela
Peel off the bitter gourd/karela and de seed them.
Cut into small slices and add salt and rub them.
Allow to sit in some salt in the warm place for an hour.
After an hour, wash them well and rinse and squeeze them well in a kitchen napkin, so the bitterness will not reside any more.
Heat oil in a pan and fry the bitter gourd on a medium heat till it changes its color to brown.
Remove from heat and set aside.
For The Mutton
In a pressure cooker, add mutton along with water.
Boil mutton with cloves of garlic, ginger and whole spices includes, black peppercorns, cloves, cinnamon and black cardamom.
Add salt and pressure cook for 15 minutes till the meat is tender.
Strain the meat and put aside.
For the Masala/Curry
Heat the remaining oil in a pan over a medium heat and add 1 sliced onion and cook till translucent.
Add ginger and garlic paste and saute for 1 minute.
combine all the spices like salt, red chilies, turmeric, black seed, cumin powder and coriander powder.
Add the cooked meat and saute till it changes its color.
Add the peeled and chopped tomatoes along with green chilies and and cook till it leaves the oil.
Add the fried bitter gourd/karela, and add half cup water and cover and cook on a very low heat for 15 minutes.
In the mean while, add 2 sliced onions in a small bowl and add lemon juice and set aside. This will reduce the bitterness of the karela/ bitter gourd.
When the meat is cooked well, add the sliced onions and turn on high heat and cook for 3 minutes until combined well.
Remove from heat and garnish with chopped fresh coriander and ginger.
Serve hot with roti/flat bread or nan and enjoy!
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