Karela Gosht
Karela Gosht
5 from 1 vote
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 5
Bitter gourd, aka, karela in Urdu is loved for its benefits and despised for its bitter taste. However, with this recipe even karela critics will fall in love. Tender lamb pieces paired with the karela make this curry delicious and tasty!

Nutrition: per serving



  • 500 g Lamb Gosht
  • 500 g Bitter Gourd Karela
  • 50 ml Olive Oil
  • 2 Onions
  • 3 Tomatoes
  • 1 tsp Garlic Paste
  • 1 tsp Salt
  • 1 tsp Chilli powder
  • 1 tsp Turmeric Powder
  • 2 Green Chillies
  • 500 ml Water


  • Heat up oil in a deep pan for frying.
  • Fry the sliced karela pieces in a deep fryer until they turn a golden brown colour. Once done, set them aside.
  • Heat olive oil in a large pan over medium heat until it becomes hot.
  • Add diced onions to the pan and cook for approximately 5 minutes until they become softened.
  • Add the garlic paste and ginger paste to the pan, and cook for 1-2 minutes.
  • Add the salt, chili powder, and turmeric powder into the mixture of spices, and cook for 4-5 minutes.
  • Pour in water and add the lamb to the pan. Cover the pan with a lid and continue cooking for an additional 1 hour until the lamb becomes tender.
  • Add the chopped tomatoes and green chillies to the pan, and cook for 5 minutes until they become soft.
  • Include the fried bitter gourd pieces in the pan, and cook for another 10 minutes.
  • Serve the dish alongside homemade chapatti and enjoy your meal!

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