Lauki Gosht - Pakistani style meat and bottle gourd curry
User Reviews
5
Lauki Gosht - Pakistani style meat and bottle gourd curry
Description
Lauki Gosht starts with chopping peeled bottle gourd into chunks and seasoning lightly with salt to prevent discoloration. Lamb pieces, usually shoulder or leg, are combined with chopped onions, a paste of ginger and garlic, and a blend of cumin, coriander, paprika, turmeric, black pepper, salt, and tomatoes. The mixture is stirred to coat the meat evenly with spices before being cooked covered at medium heat.
The cooking process involves an initial sauté followed by slow cooking for about 40 minutes to tenderize the lamb and allow the tomato pieces to break down, creating a thick, smooth gravy. The bottle gourd is added near the end once the meat is tender, absorbing the flavorful sauce and adding moisture and a subtle sweetness. The final curry features a balance of warm spices and gentle vegetable notes surrounding the tender meat.
This curry pairs well with steamed rice or flatbreads. Using either lamb shoulder or leg provides good texture and flavor. Fresh, ripe tomatoes can substitute canned tomatoes if preferred. The recipe highlights a traditional approach to combining meat and vegetables in South Asian cooking for a nourishing meal that balances protein and produce.
Ingredients
- 1.3 lbs lamb Cut in small pieces.
- 1 bottle gourd aka lauki or dudhi
- 2 brown onion chopped
- ½ inch ginger
- 3 cloves garlic
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- ½ teaspoon turmeric powder
- ½ cup tinned tomatoes see the note.
- 1 teaspoon salt
- 1 ½ teaspoons black pepper coarse or ground
- ⅓ cup neutral cooking oil I use either rapeseed oil or sunflower oil, generic cooking oil
Instructions
- Peel the lauki and cut in chunks. Sprinkle a little salt to prevent it from going brown. Set aside.
- Clean and cut the lamb in chunks. Set aside.
- Peel the ginger and garlic. Using a pestle and a mortar, grind them into a paste. You can also use a food processor or a hand-held blender to make them into a paste. If you don’t have any of them, you can chop them as finely as possible.
- Get your cooking pot ready. Put the lamb, chopped onions, ginger garlic paste, all the spices, salt, pepper, and tomatoes in it. Stir until all the meat pieces are covered with spices and herbs. Put the lid on and cook at medium heat for about 5- 10 minutes. Then give it another stir and continue to cook at low heat with the lid on.
- Slow cook the meat for about 40 minutes but keep checking and stirring every now and again. Whenever you give it a toss, try to mash the tomato pieces so that you’ll get a smooth curry juice.
- When the meat becomes tender, and the gravy is thickened, put the lauki pieces and the oil in. Stir carefully and put the lid back on to cook further for about 15 minutes or until the lauki softened.
- Your lauki gosht is ready when you see the gravy looks thick with the oil separated from the spices.
- Enjoy your curry with chapati/ roti, naan bread, or pitta bread.
Notes
- Lamb shoulder or leg are ideal cuts for tender meat in this curry.
- Fresh ripe tomatoes can replace tinned tomatoes with equal weight (200 grams / 7.05 oz).
- Peel the lauki thoroughly and sprinkle salt to keep it from browning before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 397kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 97mg | 32% |
| Sodium | 506mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
