This is a Keema karela recipe (bitter gourd with Lamb mince) in Pakistani style. Meat is an excellent source of protein whereas bitter gourd is a good source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, and contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana, according to Health.com.
It contains 910 Calories per 500g of Keema karela
Keema Karela Ingredients:
- 500g bitter gourd
- 1 kg Lamb mince
- 3 medium tomatoes
- 3 medium onions
- 2tbsp ginger and garlic paste
- 150 ml of oil
- 1 tbsp salt
- A tbsp red chili
- One tsp garam masala
- 1 tsp turmeric
- A tbsp cumin seed (jeera)
- 1 tbsp coriander powder
Keema karelay (Qeema and karelay) recipe instructions:
- Fry the onions in oil until golden brown
- Add ginger and garlic paste in golden onions
- Mix the lamb mince to the above mixture
- Add chili, turmeric, cumin seed (jeera), and coriander powder
- Then, add half a cup of water
- Cook for 30 minutes or until tender
- Fry the bitter gourd in another pot until brown then add green chili and onion
- Pour tomato into the tender mince pot then cook for 10 minutes
- Mix the fried bitter gourd with mince and cook for 5 minutes on low heat
