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Pakistani Lauki gosht - meat and bottle gourd curry in a stainless steel serving bow with spoon and fork
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5 from 7 votes

Lauki Gosht - Pakistani style meat and bottle gourd curry

Lauki Gosht is meat curry with bottle gourd. This mouth-watering combination of rich red meat with soft vegetables creates a unique taste and texture.
Author: Devy Dar
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Pakistani
Servings: 6

Equipment

Ingredients

US Customary - Metric
  • 1.3 lbs lamb Cut in small pieces.
  • 1 lauki/ dudhi
  • 2 brown onions chopped.
  • ½ inch ginger.
  • 3 cloves of garlic.
  • 2 teaspoons cumin powder.
  • 2 teaspoons coriander powder.
  • 2 teaspoons paprika powder.
  • ½ teaspoon turmeric powder.
  • ½ cup tinned tomatoes see the note.
  • 1 teaspoon salt.
  • 1 ½ teaspoons coarse/ ground black pepper.
  • ⅓ cup cooking oil I use either rapeseed oil or sunflower 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

  • I use either lamb shoulder or leg of lamb. 
  • You can use fresh ripe tomatoes at the same amount, 200 gr/ 7.05 oz.

Nutrition

Serving: 1g | Calories: 397kcal | Carbohydrates: 10g | Protein: 26g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Cholesterol: 97mg | Sodium: 506mg | Fiber: 3g | Sugar: 3g

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.