How to make Keema Bhare Karele - SK Khazana -
Bitter gourds stuffed with spicy mutton mince, shallow fried and cooked in a delightful tomato gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bitter gourd, Mutton mince (keema) (मटन का कीमा)
Cuisine : Pakistani
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like Burrah Masaledaar Mutton Khichda Homestyle Mutton Curry - SK Khazana Mutton Dhansaak - SK Khazana
Keema Bhare Karele - SK Khazana Recipe Card
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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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.
