Kheema Karela ~ Mutton Mince & Bitter Gourd Curry
Kheema Karela is made with cooked Mutton Mince combined with stir-fried bitter gourd with the base of Indian spices and preparation. A perfect curry to serve with roti and naan.
Servings 4
Ingredients
- 500 grams mutton mince
- 2 large bitter gourd
- 1 medium onion sliced
- 1 large ripe tomato chopped
- 1 tablespoon ginger & garlic paste
- 2 teaspoon red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 tablespoon lemon juice
- ¼ cup chopped coriander leaves
- ¼ teaspoon grated nutmeg
- 5 tablespoon cooking oil
- 1 teaspoon salt
Whole Spices:
- 2 cloves
- 2 cardamoms
- 1 piece cinnamon
Instructions
- Wash and cut the bitter gourd in half lengthwise. With help of a spoon scrape out all the seeds. Cut it into thin slices and sprinkle salt and a pinch of turmeric. Coat well and leave it for 1 hour. Then wash the bitter gourd thoroughly to remove all the salt and turmeric. Drain the liquid and again sprinkle salt. Deep fry the bitter gourd slices and set them aside. You can also spread it on a baking dish and grill it until crisp in a preheated oven @ 250 degrees C for 15 to 20 minutes.
- Heat cooking oil in a saucepan and add all the whole spices along with the chopped onion. Saute onion until lightly golden.
- Now add ginger and garlic paste and fry for 1 minute.
- Then add mince along with red chili powder, coriander powder, turmeric powder, salt, and stir well by cooking on high flame for 1 minute.
- Reduce the flame and add chopped tomato. Cover and cook until mince is fully done.
- Finally, add fried bitter gourd, lemon juice, garam masala powder, grated nutmeg, and chopped coriander leaves.
- Cook for 2 more minutes and then remove from heat.
- Serve hot with roti, pav, or naan.