How to make Achari Keema Karela -

When bitter gourds and mutton mince are cooked with achari masala the result is a scrumptious dish

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Bitter gourds (karela)

Cuisine : Indian

Course : Main Course Mutton

For more recipes related to Achari Keema Karela checkout Lagan Ka Keema, Nawab Kabab Curry, Lamb Balls with Couscous, Goan Keema . You can also find more Main Course Mutton recipes like Aloo Mutton Curry - SK Khazana Dal Gosht SAOJI MUTTON-SK Khazana Dabba Ghosht

Achari Keema Karela

Achari Keema Karela Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Achari Keema Karela Recipe

  • Mutton mince (keema) 250 grams

  • Bitter gourds (karela) , peeled, slit and seeded 12-16 small

  • Mustard oil 4 tablespoons

  • Cumin seeds 1 1/2 teaspoons

  • Ginger , finely chopped 1 tablespoon

  • Garlic , finely chopped 8-10 cloves

  • Green chillies 3 large

  • Onions , cut into cubes 2 medium

  • Red chilli powder 2 teaspoons

  • Coriander powder 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Garam masala 2 teaspoons

  • Dried mango powder (amchur) 1 teaspoon

  • Chaat masala 1/2 teaspoon

  • Green chillies , finely chopped 2-3

  • Tomatoes 2 medium

  • Fresh coriander leaves 10-12 sprigs

  • Salt to taste

  • Lemon juice 2 teaspoons

  • Ghee 1 tablespoon


Step 1

Heat mustard oil in a metal kadai till it begins to smoke.

Step 2

Take mutton mince in a bowl, add some water and mix.

Step 3

Add cumin seeds to the oil and sauté till their colour changes. Add ginger and garlic, mix and sauté till fragrant. Add bitter gourd and mix.

Step 4

Cut large green chillies into pieces, add to the kadai along with onions, mix and sauté for 6-8 minutes.

Step 5

Add mutton mince mixture and stir. Add red chilli powder, coriander powder, turmeric powder, garam masala powder, dried mango powder, chaat masala and green chillies and mix well. Add some water, stir and cook for 1-2 minutes.

Step 6

Cut tomatoes into cubes, add, mix and cook for 8-10 minutes.

Step 7

Chop coriander sprigs.

Step 8

Add salt to the kadai and mix well. Add lemon juice and chopped coriander sprigs and mix well. Add ghee and mix.

Step 9

Transfer into a serving bowl and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.