Karela Gosht Recipe | How to Make Delicious Bitter Gourd with Beef |کریلا گوشت بنانے کا منفرد طریقہ

Karela Gosht Recipe | How to Make Delicious Bitter Gourd with Beef

"Learn how to make traditional Karela Gosht, a flavorful and healthy bitter gourd with mutton or beef dish.
Follow this step-by-step recipe to create a rich and delicious curry perfect for family meals.

Introduction:
Karela Gosht, a traditional dish in Pakistani and Indian cuisine, combines the unique bitterness of karela (bitter gourd) with the rich flavors of mutton or beef. This hearty and nutritious curry is perfect for those who enjoy bold, complex flavors.

Fried karela slices for Karela Gosht recipe.
This Karela Gosht recipe is perfect for those looking to explore the rich, traditional flavors of Pakistani cuisine.
"Craving something different for dinner? Try this authentic Karela Gosht recipe, where the bitterness of karela is perfectly balanced with tender mutton or beef.

Ingredients for Karela Gosht:

500g mutton or beef (cut into small pieces)
3-4 medium karela (bitter gourd)
2 medium onions (sliced)
2 medium tomatoes (chopped)
2 tablespoons ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
Salt to taste
1/4 cup oil
Fresh coriander leaves for garnish

Step-by-Step Instructions for Karela Gosht:

Prepare the Karela:

Peel the karela and cut them into thin slices. Remove the seeds if desired.
Sprinkle a little salt over the sliced karela and let them sit for about 30 minutes. This helps to reduce the bitterness.
After 30 minutes, wash the karela slices thoroughly under running water and squeeze out the excess water.

Fry the Karela:
Heat 2-3 tbsp of oil in a pan and fry the karela slices until they turn golden brown. Remove them from the pan and set aside.

Cook the Meat:
In the same pan, add the remaining oil. Add cumin seeds and let them splutter.
Add the sliced onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
Add the beef pieces to the pan and cook on medium heat until the meat changes color and is well coated with the masala.
Add about 1-2 cups of water, cover, and let it cook on low heat until the meat is tender. This may take about 45 minutes to an hour, depending on the type of meat.

Combine Karela and Meat:
Once the meat is tender and the oil has separated from the gravy, add the fried karela slices to the pan.
Mix well and cook on low heat for another 10-15 minutes, allowing the flavors to meld together.

Serve:
Garnish with fresh coriander leaves and a squeeze of lemon juice if desired.
Serve hot with naan, roti

Tips for Reducing Bitterness in Karela:
To further reduce the bitterness of the karela, you can soak the sliced karela in salted water for 1-2 hours before cooking

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