Karela Gosht

Karela Gosht

Serving - 5

INGREDIENTS

Bitter gourd - 450 grams

Salt - 1 teaspoon

Boneless mutton - 500 grams

Salt - 1 teaspoon

Red chili - 1/4 teaspoon

Turmeric - 1/4 teaspoon

Water - 1 litre

Oil for fry

Oil - 1 tablespoon

Oil - 2 teaspoons

Cumin - 1/2 teaspoon

Ginger garlic paste - 1 tablespoon

Onion - 150 grams

Green chili - 2 teaspoons

Tomato - 230 grams

Turmeric - 1/4 teaspoon

Salt - 1/2 teaspoon

Red chili - 1/2 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala - 1 teaspoon

Water - 300 milliliters

Fresh coriander - 1 tablespoon

PREPARATION

Take 450 grams bitter gourd on a board, peel, remove seeds and chop into small pieces.
Sprinkle 1 teaspoon salt and mix.
Rest for 25-30 minutes.
In a mixing bowl, add 500 grams boneless mutton, 1 teaspoon salt, 1/4 teapoon red chili and 1/4 teaspoon turmeric .
Mix well and Mariante for 30 minutes.
Add 1 litre water to the bitter gourd, wash and strain.
In a heated oil , deep fry bitter gourd till golden colour.
Now, heat 1 tablespoon oil in a pan and add marinated mutton. Stir well.
Cover and cook for 25-30 minutes
Remove the pan from heat.
In another pan, heat 2 teaspoons oil, 1/2 teaspoon cumin and stir, then add 1 tablespoon ginger garlic paste and mix.
Add onion and sauté for 2-3 minutes.
Now, add 2 teaspoon green chili, 230 grams tomatoes stir and cook for 7-8 minutes.
Add 1/4 teaspoon turmeric, 1/2 teaspoon salt,1/2 red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and 1 teaspoon garam masala and mix well.
Add 300 milliliters water and mix well.
Now, add cooked mutton and stir.
Cover and cook for another 25-30 minute.
Remove the lid mix once and fried bitter gourd.
Cover and cook for more 8-10 minutes.
Remove the lid and sprinkle 1 tablespoon coriander mix well.
Garnish with coriander and serve hot.