Achari Keema Karela

Ingredients list for Achari Keema Karela

• 250 grams Mutton mince (keema)
• 12-16 small Bitter gourds (karela) , peeled, slit and seeded
• 4 tablespoons Mustard oil
• 1 1/2 teaspoons Cumin seeds
• 1 tablespoon Ginger , finely chopped
• 8-10 cloves Garlic , finely chopped
• 3 large Green chillies
• 2 medium Onions , cut into cubes
• 2 teaspoons Red chilli powder
• 2 tablespoons Coriander powder
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Garam masala
• 1 teaspoon Dried mango powder (amchur)
• 1/2 teaspoon Chaat masala
• 2-3 Green chillies , finely chopped
• 2 medium Tomatoes
• 10-12 sprigs Fresh coriander leaves
• to taste Salt
• 2 teaspoons Lemon juice
• 1 tablespoon Ghee

Method

1. Heat mustard oil in a metal kadai till it begins to smoke.
2. Take mutton mince in a bowl, add some water and mix.
3. Add cumin seeds to the oil and sauté till their colour changes. Add ginger and garlic, mix and sauté till fragrant. Add bitter gourd and mix.
4. Cut large green chillies into pieces, add to the kadai along with onions, mix and sauté for 6-8 minutes.
5. Add mutton mince mixture and stir. Add red chilli powder, coriander powder, turmeric powder, garam masala powder, dried mango powder, chaat masala and green chillies and mix well. Add some water, stir and cook for 1-2 minutes.
6. Cut tomatoes into cubes, add, mix and cook for 8-10 minutes.
7. Chop coriander sprigs.
8. Add salt to the kadai and mix well. Add lemon juice and chopped coriander sprigs and mix well. Add ghee and mix.
9. Transfer into a serving bowl and serve hot.