Lamb Qeema Karela (Mince and Bitter Gourd Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g lamb mince
- 300 g bitter gourd (karela)
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 300 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 439 kcal
- Protein
- 25.4 g
- Carbohydrate
- 8.5 g
- of which sugars
- 5.2 g
- Fat
- 33.1 g
- of which saturates
- 11.5 g
- Fibre
- 3.7 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
If you can't find bitter gourd, courgette makes a milder everyday swap. Halve the bitter gourd lengthways, scoop out the seeds and slice thinly, rub with a little salt and leave for 10 minutes, then rinse and pat dry.
- 2
Heat 1 tbsp of the vegetable oil in a frying pan and fry the bitter gourd for 8 minutes, stirring often, until browned, then set aside.
- 3
Heat the remaining oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 4
Add the lamb mince and cook over high heat for 7-8 minutes, breaking it up with a spoon, until well browned with no pink remaining.
- 5
Stir in the chopped tomatoes, ground turmeric and chilli powder and simmer for 12 minutes until thickened, then fold in the fried bitter gourd and simmer for 5 minutes more.
- 6
Serve with rice or chapatis.
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