Monday 11 November 2013

Keema Stuffed Karelay

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Keema Stuffed Karelay - bitter gourd stuffed with a spicy lamb mince in a lamb mince curry sauce. It is a traditional Punjabi dish and is always served with buttered chappati.

A Simple List of Ingredients:

1. Karelay (Bitter Gourd)
2. Lamb Mince
3. Salt
4. Ground Cumin
5. Ground Coriander
6. Red Chilli Powder
7. Ground Turmeric
8. Curry Powder
9. Onions
10. Tomatoes
11. Garlic
12. Water
13. Fresh Coriander
14. Garam Masala

Bismillah, let's begin!

First, prepare the lamb mince stuffing. Take one pound lamb mince, and add one teaspoon salt.

One teaspoon red chilli

One teaspoon ground cumin

Two teaspoons ground coriander

1/2 teaspoon garam masala

Mix well and set aside.

Next, take four karelay (bitter gourd).

Peel and wash them.

Slit and scoop out the seeds from the middle with a teaspoon.

Sprinkle salt on the inside and out. Rub in with your fingers.

Rub ground turmeric on to them too. Leave for at least 1/2 hour.
Then, rinse them and rub off the salt and ground turmeric. Squeeze to remove the excess water and moisture.

Next, stuff the karelay with the lamb mixture.

There will be some stuffing left over. Don't worry! This will be used in the curry sauce.

Now, time to tie the karelay. Use any thread you have and wrap it all round the karela. This is to ensure the stuffing stays inside it.

To fry the karelay, heat two tablespoons butter and two tablespoons vegetable oil.

Once the pan is hot, add the karelay. Fry for 5 minutes on each side.

Cover the pan, and simmer on low heat for 15 minutes.

Then, uncover and remove from the pan, and set aside.

Now, make the curry sauce. Heat a few tablespoons of vegetable oil in a large pan, and add two peeled and sliced onions.

Throw in four whole peeled garlic cloves.

Fry the onions for a few minutes and then cover and simmer on low for 10 minutes. 

Add the leftover mince stuffing mixture.

Stir fry on medium heat for a few minutes.

Add one teaspoon salt.

Fry until the mince turns brown.

Add one teaspoon curry powder.

One teaspoon red chilli powder

Stir in all the spices.

Roughly chop a tomato and throw it in.

Add two chopped green chillies.

Stir well.

Pour in 1/2 cup of water.

Mix well and then cover and simmer for 10 minutes on a low heat.

After ten minutes ..

.. add a handful of chopped fresh coriander. Stir in.

Place the cooked karelay into the curry sauce. Cover and simmer for 10 minutes on low, and then serve! Make sure to remove the thread before eating!


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