Lauki gosht: Pakistani style meat curry with bottle gourd

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The recipe I’m sharing this time has a very exotic name, Lauki Gosht, which is a meat curry dish with vegetables called Lauki (read: low-key).

This hearty dish is a type of dry curry and best enjoyed with chapati/ roti, naan bread, or pitta bread. And it’s quite a rich dish that I personally prefer to have as my dinner menu on a cool/ cold evening. But hey, you can enjoy it anytime you want. It doesn’t matter, does it?


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Pakistani meat curry with bottle gourd and a sprinkle of coriander leaves

When I had this dish the first time, I didn’t realize what kind of vegetable Lauki was. According to my extended family, the veg has quite a few names. It’s called Lauki, or Dudhi.

And when I looked it up on google, it is called Bottle Gourd/ Calabash. It’s a fruit of a grown vine, and it has light green skin with white flesh when it’s ripe. So yeah, it’s actually a fruit. 

Anyhow, this Lauki Gosht recipe is quite simple to follow and yields in a comforting food. With the benefits that bottle gourd has to offer, I think it’s only natural if we should try making and enjoying this versatile cooking fruit.

Primary ingredients

Meat

Although I love to cook this recipe with lamb meat, you can always cook it with beef or even goat meat. As long as it’s red meat, your dish should be equally mouthwatering and tasty.

Lauki/ Dudhi/ Bottle Gourd

I used one whole Dudhi for this recipe. It was approximately half a kilogram/ 17.64 oz in weight. 

You can get the bottle gourd from Asian shops. But I got mine from one of the regular supermarkets. 

And you can also choose the round Lauki instead of the long one. Both are the same.

Herbs and spices

I use more or less the same spices and herbs for almost all my Pakistani curries. If there are any differences, it’ll only be a few from one to another. 

So the basic spices that you need for this dish are ginger, garlic, ground cumin, ground coriander, turmeric powder, paprika or chilli powder, black pepper, and salt. Though I must admit the latter is not actually herb or spice, but its existence brings the herbs and spices to their potential.

Tomatoes

Now, tomatoes are quite an essential ingredient in most curry dishes. 

Here, in the UK, I use tinned tomatoes almost all the time I cook red meat curry. I find them give a richer flavour to the meat. 

And I often use fresh tomatoes for fish or chicken dishes. 

However, it doesn’t mean that you can’t cook this Lauki Gosht with fresh tomatoes. Besides, in Pakistan or India, the dish is made using with the fresh ones. Just make sure you choose the ripe and red tomatoes. 

And if you use fresh tomatoes, and you’re not keen with the tomato skin in your dish, here’s the tip on how to peel off tomato skins:

  • Make a small cross cut at the bottom of the tomatoes.
  • Boil some water in the pot. Or put hot boiling water from the kettle in a cooking pot.
  • Put the fruits in the pot and leave them to soak for about half a minute.
  • Or, you can also keep the heat on and boil the fruits for about 15-20 seconds. 
  • Take the tomatoes out. You can rinse with cold water a little bit to help you handle them.
  • Peel the tomatoes.

Cooking oil

I prefer to use rapeseed oil or sunflower oil for my curry dishes. Sometimes I use the organic version of these oils whenever I can. 

Traditionally, Pakistanis like to put Ghee in their curries. I personally never use it because I find that the dish tastes rich enough without it.  

A dish of Pakistani style meat and bottle gourd curry - Lauki gosht

Key cooking methods

The thing I love about this dish is its simple method. You literally just put almost all the ingredients such as the meat, lauki, spices, salt and tomatoes in a cooking pot, and leave them to slow cook.

When the meat is tender, you add your bottle gourd and the oil in. Then you cook further until you get a mouthwatering meat curry with thick gravy.

Ways to enjoy

As a general rule of enjoying curry dishes, you eat the curry with rice if it has Shorba – a soupy like gravy from the curry. And you have your curry with roti/ chapati, naan bread or pitta bread if the dish is quite dry and only has thick gravy. 

However, that’s not to say that you can not enjoy your curry with any staple you like. 

Because I sometimes enjoy my curry with spaghetti 😊. And it tastes yummy.

So really, just explore your taste bud.

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

Lauki Gosht - Pakistani style meat and bottle gourd curry

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This mouthwatering meat curry dish uses exotic Lauki - bottle gourd - that make the dish juicy and tasty. Enjoy this comforting curry for your dinner with roti/ chapati, naan bread, or pitta bread.

Ingredients

  • 600 gr/ 21.16 oz lamb.
  • 500 gr/ 17.64 oz lauki/ dudhi.
  • 200 gr/ 7.05 oz brown onions, chopped.
  • ½ inch ginger.
  • 3 cloves of garlic.
  • 2 tsp cumin powder.
  • 2 tsp coriander powder.
  • 2 tsp paprika powder.
  • ½ tsp turmeric powder.
  • ½ cup/ 200 gr/ 7.05 oz tinned tomatoes (see the note).
  • 1 tsp salt.
  • 1 ½ tsp coarse/ ground black pepper.
  • ⅓ cup/ 80 ml/ 2.82 fl.oz cooking oil (I use either rapeseed oil or sunflower oil).

Instructions

  1. Peel the lauki and cut in chunks. Sprinkle a little salt to prevent it from going brown. Set aside. 
  2. Clean and cut the lamb in chunks. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Your lauki gosht is ready when you see the gravy looks thick with the oil separated from the spices. 
  8. Enjoy your curry with chapati/ roti, naan bread, or pitta bread.

Notes

  • You can use fresh ripe tomatoes at the same amount, 200 gr/ 7.05 oz.

Nutrition Information
Yield 6 Serving Size 1 Amount Per Serving Calories 397Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 97mgSodium 506mgCarbohydrates 10gFiber 3gSugar 3gProtein 26g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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Related posts

If you make it reading up to here, I hope you’re now thinking to try the recipe. And if you do, please share what you think about the dish. You can leave your views in the comments below, or get in touch with me to share your story. I would love to read it.

Please feel free to share the recipe too if you know someone that may like it.

And before you go, why don’t you check out my other recipes for your next dinner inspirations.

Thank you and all the best.

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