Are you on the hunt for a dish that beautifully marries the bitterness of karela (bitter gourd) with the succulence of mutton? Karela Gosht is a vibrant, hearty Pakistani recipe that combines the distinct bitterness of karela with tender, flavorful mutton, creating a unique taste sensation in every bite.
You’ve got the karela, also known as bitter gourd, which is this unique, slightly bumpy green veggie that’s, well, bitter. Then, there’s the mutton – juicy, tender, and full of flavor. When you cook these two together, you end up with a dish that’s kind of amazing.
The karela softens up and absorbs all the spices, while the mutton becomes even more delicious, if that’s possible. Visually, it’s a feast for the eyes too, with the green of the karela mingling with the rich, brown hues of the mutton. It’s a classic Pakistani dish that’s all about blending contrasting flavors into something really special.
Ingredients used in karela gosht recipe
Here’s the ingredients you need to bring this traditional dish to life:
- 500g mutton: The star of the dish, providing richness and depth.
- 4 medium karelas (bitter gourds): They bring a unique, bitter flavor that beautifully balances the mutton.
- 2 large onions, thinly sliced: They add sweetness and body to the dish.
- 3 tomatoes, chopped: For a tangy contrast.
- 4 tablespoons cooking oil: To cook everything to perfection.
- 1 tablespoon ginger-garlic paste: For that aromatic kick.
- 1 teaspoon turmeric powder: Adds color and a warm, earthy flavor.
- 1 teaspoon red chili powder: For a hint of heat.
- Salt to taste: To enhance all the flavors.
- 1/2 teaspoon garam masala: A blend of ground spices that adds the final touch of warmth and complexity.
- Fresh coriander for garnishing: Adds a pop of color and freshness.
- 2-3 green chilies, finely chopped (optional): For those who like it extra spicy.
- Water as needed: To cook the mutton and make the gravy.
Cooking Tools required for karela gosht recipe
Be prepared with the right tools to make Karela Gosht recipe:
- A large, deep cooking pot or a pressure cooker: This is where the magic happens, combining all your ingredients to cook them evenly and infuse the flavors.
- A frying pan: Perfect for sautéing the onions, tomatoes, and karelas before they join the mutton in the main pot.
- A sharp knife: Essential for slicing and dicing your veggies and mutton into the perfect sizes for cooking.
- A cutting board: To keep all your chopping neat and tidy.
- Measuring spoons and cups: Accuracy matters in cooking to balance all those flavors just right.
- A stirring spoon: To mix your ingredients thoroughly and ensure they don’t stick to the bottom of the pot.
How to make karela gosht recipe: Step by step process;
Ready your kitchen for this tasty adventure! Follow these easy steps to whip up an authentic Karela Gosht:
- Prepare the Karelas: Start by slicing the karelas into thin pieces. Rub them with salt and set aside for about 30 minutes. This process helps to reduce their bitterness. Rinse under cold water and pat dry.
- Cook the Mutton: In a large pot or pressure cooker, heat the oil over medium heat. Add the onions and fry until golden. Stir in the ginger-garlic paste and cook for a minute. Add the mutton pieces, turmeric, red chili powder, and salt. Cook until the mutton is nicely browned.
- Add Water: Pour enough water to cover the mutton. Cover and cook on a low flame until the mutton is tender. If using a pressure cooker, this will take about 20-25 minutes.
- Fry the Karelas: While the mutton cooks, heat a little oil in a frying pan and fry the karelas until they start to brown. Set aside.
- Combine: Once the mutton is tender, add the fried karelas, chopped tomatoes, and if using, green chilies to the pot. Cook on a low heat until the oil starts to separate from the gravy.
- Final Touches: Sprinkle garam masala over the dish and garnish with fresh coriander. Serve hot with naan or rice.
Expert Tip
For an extra layer of flavor, consider frying the karelas with a pinch of sugar. This not only helps in further reducing the bitterness but also adds a subtle caramelized taste that complements the mutton beautifully. This tip, coming from years of culinary experience, solves the common problem of balancing the bitterness of karela, making the dish more appealing to a broader audience. It’s a simple step that can elevate the overall flavor profile of your Karela Gosht, ensuring a harmonious blend of tastes that’s both authentic and inviting.
Serving Tips
To make your meal even better, here are the best sides to go with it:
- Basmati Rice: The fluffy grains make the perfect canvas for the rich flavors of the Karela Gosht.
- Naan Bread: Soft and warm, naan is ideal for scooping up the meat and sauce.
- Raita: A cooling yogurt-based condiment that balances the robust flavors of the dish.
- Achar (Pickle): Pakistani pickles add a tangy and spicy kick, complementing the bitter and savory notes of the Karela Gosht.
- Salad: A simple salad with fresh vegetables can lighten the meal and add a crisp texture.
Check more mutton/lamb recipes
Bhuna Gosht Masala recipe
Bhindi Gosht recipe
Mutton Karahi recipe
Mutton Korma recipe
Keema Kaleji recipe
Storage Instructions
Keep your Karela Gosht tasting great with these simple storage and reheating tips:
To Store:
Allow the Karela Gosht to cool to room temperature. Transfer it into an airtight container and refrigerate. It will keep well for up to 3-4 days.
To Reheat:
For the best results, reheat the Karela Gosht on the stove over medium heat until thoroughly warmed. You can add a little water if the gravy has thickened too much during storage. This method helps to preserve the flavors and texture of the dish, ensuring it tastes just as good as when it was freshly made.
Conclusion
This Karela Gosht recipe is a symphony of contrasting tastes, where the refreshing bitterness of karela harmonizes with the rich tenderness of mutton, creating a culinary masterpiece that tantalizes the taste buds. Whether you’re a seasoned enthusiast of Pakistani cuisine or a newcomer eager to explore, Karela Gosht promises an unforgettable experience that leaves you craving more. Prepare to be transported to the bustling streets of Pakistan with every savory bite, as the aromatic spices and hearty textures come together to create a feast for the senses.
Karela Gosht (mutton) Recipe
Ingredients
- 500 g mutton: The star of the dish providing richness and depth.
- 4 medium karelas bitter gourds: They bring a unique, bitter flavor that beautifully balances the mutton.
- 2 large onions thinly sliced: They add sweetness and body to the dish.
- 3 tomatoes chopped: For a tangy contrast.
- 4 tablespoons cooking oil: To cook everything to perfection.
- 1 tablespoon ginger-garlic paste: For that aromatic kick.
- 1 teaspoon turmeric powder: Adds color and a warm earthy flavor.
- 1 teaspoon red chili powder: For a hint of heat.
- Salt to taste: To enhance all the flavors.
- 1/2 teaspoon garam masala: A blend of ground spices that adds the final touch of warmth and complexity.
- Fresh coriander for garnishing: Adds a pop of color and freshness.
- 2-3 green chilies finely chopped (optional): For those who like it extra spicy.
- Water as needed: To cook the mutton and make the gravy.
Instructions
- Prepare the Karelas: Start by slicing the karelas into thin pieces. Rub them with salt and set aside for about 30 minutes. This process helps to reduce their bitterness. Rinse under cold water and pat dry.
- Cook the Mutton: In a large pot or pressure cooker, heat the oil over medium heat. Add the onions and fry until golden. Stir in the ginger-garlic paste and cook for a minute. Add the mutton pieces, turmeric, red chili powder, and salt. Cook until the mutton is nicely browned.
- Add Water: Pour enough water to cover the mutton. Cover and cook on a low flame until the mutton is tender. If using a pressure cooker, this will take about 20-25 minutes.
- Fry the Karelas: While the mutton cooks, heat a little oil in a frying pan and fry the karelas until they start to brown. Set aside.
- Combine: Once the mutton is tender, add the fried karelas, chopped tomatoes, and if using, green chilies to the pot. Cook on a low heat until the oil starts to separate from the gravy.
- Final Touches: Sprinkle garam masala over the dish and garnish with fresh coriander. Serve hot with naan or rice.
Notes
Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.