INGREDIENTS
1) 1 Kilo Mutton - Bone on
2) 1 Kilo Karela (Bittergourd)
3) 3 Medium Sized Onions - sliced
4) Ginger Paste - 1 Tablespoon
5) Garlic Paste - 1 Tablespoon
6) Kalonji (Nigella Seeds) 1 Teaspoon
7) Cloves - 5 Pcs
8) Cardamom - 5 Pcs
9) Chilli Powder - 2 Teaspoons
10) Turmeric Powder - 1 Teaspoon
11) Zeera (Cumin Seed) Powder - 1 Teaspoon
12) Coriander Powder - 1 Tablespoon
13) 3 Medium Sized Tomatoes - Chopped
14) Garam Masala - 1 Teaspoon
15) Cooking oil - 1 Cup. Extra oil for deep frying Bittergourd
FOR GARNISH
Some Green Chillies
Chopped Cilantro
HOW TO PREPARE BITTERGOURD
1) Lightly scrape each bittergourd, slit open and de-seed. Cut into strips and chop each strip into about an inch long. Sprinkle the bittergourd strips with about 3 Teaspoons of preferably coarse salt. If you don't have coarse salt just use the regular one.
2) Set them aside for at least 30 minutes. Wash the strips thoroughly under running tap water. Squeeze out excess water and set aside.
3) Heat some oil in a wok and add the strips to deep fry until they change colour and have just a tinge of brown.
Remove from oil and set aside. Fry another batch until all done.
DIRECTIONS FOR THE MUTTON
1) Place your pan or pressure cooker on heat, add the oil and the Cloves, Cardamom. As soon as they sizzle - add the onions
2) Lightly brown the onions and add the ginger and garlic pastes. Cook for 2 minutes. Add the nigella seeds. Add the meat. Stir fry on high heat until meat browns.
3) Add the turmeric, chilli powder, cumin and Coriander Powder. Add the tomatoes. Add enough water for mutton to tenderise. Cover and let cook until meat tender but water still remains.
4) Add the fried bittergourd. Stir fry until oil separates. Add the Garam Masala. Cook for a minute more. Garnish with green chillies and chopped cilantro and serve with Roti
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