Karela Gosht

Ingredients:

• lean lamb – 900g cubed ,on or off the bone
• bitter gourd – 900g
• Salt – to taste
• Ghee or oil
• Onions – 225g sliced into rings or half rings
• Fresh ginger – grated 1 ½”
• Garlic cloves – crushed – 6-8
• Turmeric – ½ tsp
• Ground coriander – 2 tsp
• Red chilli powder – 2 tsp
• Ripe tomatoes – 225g chopped
• Raw mango – ½ peeled and grated or
• Lemon juice – 4 tbsp

Procedure:
Prepare the bitter gourd -slice into fine rings, sprinkle with salt and set aside for about half an hour. Then rinse and remove as much water as possible. Heat some oil and fry the bitter gourd to a golden brown. Drain and set aside. Now add the onions to the pan and again fry to a golden brown. Drain and set aside. You will be able to drain a fair bit of oil from both these.
Next, add the garlic, ginger, turmeric, coriander, red chilli powder and salt to the same oil and sauté for a few minutes before adding the meat. Brown the meat and then add the chopped tomatoes and a little water. Cook covered on low heat for 45min to 1 hour or until the meat is just about done. Then add the previously fried bitter gourd and onions cover and cook gently for another five minutes. Stir in the mango or lemon juice and cook for a few minutes more on low heat. Serve with chopped green chillies and fresh coriander.