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Full video    • Mutton & Birakaya Curry - My Husband’s Fav...  

I’ve been learning some family favourite recipes so today I’m going to show you my husband’s favourite dish - Mutton and Birakaya. It’s a lamb and ridge gourd curry.

I tried this dish for the first time after getting married and it’s honestly delicious!

Recipe -
Mutton 1kg
Yoghurt 1/2 cup watered down
Chili powder 1 1/2 tbsp
Turmeric powder 1 tsp
Dhaniya or coriander powder 1/2 tsp
Jeera or cumin powder 1/2 tsp
Garam masala 1/4 tsp
Salt 1 tap
Green papaya powder (tenderizer) 1 tsp
Ginger garlic paste 1 tbsp
Birakaya or Ridge gourd 1 kg
Salt 1/2 tsp
Oil 5 tbsp (sunflower or vegetable oil)
Bay leaf 2
Onions 3 (medium to large)
Kasuri methi 1 tbsp
Turmeric powder 1 tsp
Ginger garlic paste 1 tbsp
2 cups water
2 whole tomatoes

The first step is to marinade the meat overnight.
In a big bowl, add the meat, yoghurt, chilli powder, turmeric, dhaniya or coriander powder, jeera or cumin powder, garam masala, salt, green papaya powder (which is a tenderizer), ginger garlic paste and mix everything well.
Cover the bowl and leave it in the fridge overnight.


Cut the Birakaya or ridge gourd into 1 inch pieces and stir fry for 5 -10 minutes on medium heat with the lid covered. Add a little salt while stir frying.
Once the pieces are soft and tender, switch off the heat and leave aside.

In a pressure cooker, add oil and bay leaf and stir for a minute.

Next add chopped onions and cook until they soften and brown a little. Add kasuri methi and cook for a minute. To this, add turmeric, ginger garlic paste and cook until the mixture browns.
Add the meat into it and cook for 10 minutes.

Add 2 cups of water at small intervals and the mixture thicken as it cooks.
After cooking 10-15 minutes, add 2 whole tomatoes and close the lid.
Let the first whistle blow on high heat, then reduce the heat to medium and wait for 2 more whistles.
Turn off the heat and leave it for 10 minutes or until all the pressure releases.

Open the lid, squeeze out all the tomato juice in a strainer and throw away the skin.
Then add the birakaya or ridge gourd and garam masala to the curry and cook for 5-10 mins on medium heat.
Remove from heat, garnish with mint and coriander and it’s ready to be served.

Enjoy!
Have a lovely day and see you next week.

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