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!

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 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!

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Bhindi Masala
• Aloo Gosht
• Lamb Curry
• Lamb Karahi
• Naan Bread

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Karela Gosht

by Nabeela Kauser

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!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 5

Calories 419 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Lamb Gosht
• ▢ 500 g Bitter Gourd Karela
• ▢ 50 ml Olive Oil
• ▢ 2 Onions
• ▢ 3 Tomatoes
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli powder
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 2 Green Chillies
• ▢ 500 ml Water

Instructions

• In a deep fryer, fry the sliced karela pieces until golden brown then set aside
• In a large pan add the olive oil and heat on medium heat until hot
• Add the diced onions and cook for 5 minutes until softened
• Add the garlic paste and ginger paste and cook for 1-2 minutes
• Add the salt, chilli powder and turmeric powder then cook the spices for 4-5 minutes
• Add the water and the lamb then cover with a lid before cooking for a further 1 hour until the lamb is softened
• Add the chopped tomatoes and green chillies then cook for 5 minutes until soft
• Add the fried bitter gourd pieces then cook for another 10 minutes
• Serve alongside some homemade chapatti and enjoy!

Video

Nutrition

Calories: 419kcalCarbohydrates: 13gProtein: 19gFat: 33gSaturated Fat: 12gCholesterol: 73mgSodium: 607mgPotassium: 779mgFiber: 5gSugar: 4gVitamin A: 1205IUVitamin C: 100mgVitamin D: 0.1µgCalcium: 60mgIron: 3mg

Keyword Curry, Gosht, Lamb, Spicy, Vegetables

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