Lauki Gosht Recipe

Lauki Gosht is a lighter desi meat curry, where tender mutton meets soft bottle gourd in a fragrant, homely gravy. The gourd melts into the sauce, adding body and a gentle sweetness that balances the spices beautifully.

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Servings

4 servings

Calories

540

Ingredients

• 600 g mutton, bone-in pieces
• 500 g lauki (bottle gourd), peeled and cubed
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• Salt, to taste
• Fresh coriander and green chillies, to garnish

Instructions

1. Heat the oil, fry the cumin seeds until they crackle, then soften the onions for 8 minutes.
2. Add the garlic and ginger and fry for 1 minute more.
3. Brown the mutton well, about 8 minutes, stirring so it colours evenly.
4. Add the tomatoes and spices and cook until the oil separates at the edges.
5. Pour in 500 ml water, cover and simmer for 40 minutes until the mutton is nearly tender.
6. Add the lauki and simmer for 20 minutes more until soft and the gravy has thickened.
7. Stir in the garam masala, garnish and serve with naan or rice.

Pro tips

• Salt the cubed lauki lightly and drain it for 10 minutes to avoid a watery gravy.
• Lauki cooks quickly, so add it only once the meat is nearly done.
• A pressure cooker shortens the braise to about 20 minutes.
• This curry tastes even better the next day after an overnight rest.

Frequently asked questions