How to make Keema Bhare Karele - SK Khazana -

Bitter gourds stuffed with spicy mutton mince, shallow fried and cooked in a delightful tomato gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bitter gourd, Mutton mince (keema) (मटन का कीमा)

Cuisine : Pakistani

Course : Main Course Mutton

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You can also find more Main Course Mutton recipes like Kalia Safed Aattu Kari Podimas Nargisi Kofta Lamb And French Bean Stew

Keema Bhare Karele - SK Khazana

Keema Bhare Karele - SK Khazana Recipe Card

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When one mentions Pakistani cuisine the first things that come to mind are rice dishes and kebabs. Lamb finds prominence more in Pashtuni cuisine than any other Pakistani cuisines. Rice haleem, chapli kabab, tikka and mutton karahi are the most famous amongst Pakistani dishes.

 

Pathans favour oven-baked bread with cubes of meat which they call nan-kebab. Milk, lentils, seasonal vegetables and flour and wheat products form the basis of Pakistani cuisine. Chapatti is a flat bread made from wheat and is a staple in most parts of Pakistan.

 

In Pakistan too as in many other Asian nations, meat dishes are eaten as breakfast, especially on holidays. A traditional Sunday breakfast is Siri-Payay (the head and feet of lamb or cow) or Nihari, a dish which is cooked overnight to get the meat extremely tender.

 

How different is Pakistani cuisine from Indian cuisine, is a question many ask. The food eaten in these two neighbouring countries are mostly the same though consumption of meat is more in Pakistan than in India. 

Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Bhare Karele - SK Khazana Recipe

  • Bitter gourd medium 6

  • Mutton mince (keema) 300 grams

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Onion medium, chopped 1

  • Tomato small, chopped 1

  • Garlic chopped 2 teaspoons

  • Ginger chopped 2 teaspoons

  • Green chillies chopped 1-2

  • Fresh coriander leaves chopped 2 tablespoons

  • Crushed coriander seeds 1 tablespoon

  • Dried red chilli flakes 2 teaspoons

  • Dried pomegranate seeds (anardana) 2 teaspoons

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Cumin powder 1/4 teaspoon

  • Lemon 1/2

  • Oil 1/2 cup

  • Gravy

  • Onions medium, finely chopped 2

  • Ginger garlic paste 1 tablespoon

  • Tomatoes medium, finely chopped 2

  • Tomato puree 1/4 cup

  • Red chilli powder 1/2 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Green chilli chopped 1

  • Dried fenugreek leaves (kasuri methi) powder 1/4 teaspoon

  • Lemon 1/2

  • Fresh coriander sprig for garnish

Method

Step 1

Scrape the skin of the bitter gourds with the back of a knife. Slit lengthwise in the middle without cutting through, scoop out the seeds and put the gourds into a large bowl.

Step 2

Sprinkle salt and ½ tsp turmeric powder and rub in well. Set aside for 20 minutes. Gently squeeze out the excess water. Pour sufficient water in a large bowl, add the gourds and wash them thoroughly.

Step 3

To make the stuffing, take mutton mince in a bowl, add onion, tomato, garlic, ginger, green chillies, coriander leaves, crushed coriander seeds, dried red chilli flakes, dried pomegranate seeds, red chilli powder, garam masala powder, ½ tsp turmeric powder, cumin powder and salt, Squeeze the juice of ½ lemon and mix well.

Step 4

Stuff each bitter gourd with a generous portion of the mutton mixture. Sew the bitter gourd with thread to hold the stuffing inside.

Step 5

Heat oil in a non-stick pan, add the stuffed bitter gourds and shallow–fry, rotating them, till golden brown all around. Drain them and place them on a plate.

Step 6

To make the gravy, add onions to the oil remaining in the same hot pan and sauté till golden brown.

Step 7

Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear. Add tomatoes and tomato puree, mix well and saute for 2-3 minutes.

Step 8

Add red chilli powder, turmeric powder, cumin powder and salt and mix. Add coriander powder, mix well and saute for 8-10 minutes.

Step 9

Add a little salt and mix. Add green chilli and mix. Add ¾ cup water, mix and let the mixture come to a boil.

Step 10

Add the bitter gourd and mix gently. Cover and cook on low heat for 4-5 minutes

Step 11

Add kasuri methi powder and mix well. Cook for 1 minute. Squeeze the juice of ½ lemon and mix gently. Take it off the heat.

Step 12

Transfer the gourds onto a serving plate and pour some gravy over them. Garnish with a coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.