Karela gosht recipe, or bitter gourd and lamb curry, is a tasty Pakistani curry. When bitter gourd and meat are cooked together, the result is a delicious dish. Tender lamb pieces paired with the karela make this curry delicious and tasty!
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 bitter gourd recipe will surely become a recipe that you will treasure.
Karela, otherwise known as bitter gourd, often gets a bad reputation for its bitter taste. However, I am here to show you that anyone can love karela.
If you haven’t heard of this vegetable, then you are missing out. Bitter gourd is a vegetable that is grown in the sub-tropics. It is usually a dark green colour with knobbly skin. It can have a slightly bitter taste, hence the name.
In order to reduce the bitter taste of the vegetable, I like to brine the karela pieces. The brining allows the salt to draw out the bitter juices. Once you have left the bitter gourd in the brine for a while, remember to squeeze out any of the excess juices completely.
Another way to reduce the bitterness is to scrape the prickly skin off the vegetable and make it smooth.
However, I know some people like the karela to be bitter. It’s up to personal preference. I also like to fry my karela because it allows it to become crispier.
If you’re not a fan of meat or maybe you’re a vegetarian and you want to try this vegetable out, then check out my karela sabzi recipe. It tastes just as good and there is no meat for all you vegans out there!
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.