Keema and Karalay

Amrit asked for this recipe.
For those who don’t know what Keema and Karalay means: keema means finely minced meat, and karalay is bitter gourd.
If you are totally vegetarian forego the meat. If you don’t eat beef or mutton you can use minced breast of chicken.

For the recipe I had the following ingredients:
300 grams Keema
4 bitter gourd
Salt and red chillies (the amount you like)
Haldi (turmeric) 1tea spoon
Coriander 2 tea spoons
2 large size onions
2 large size tomatoes
Garlic 8 large cloves minced
Ginger 1 inch piece minced
Olive oil, or any oil you use. Oil 2 serving spoons, or as you like
Recipe:
First thing is to scrape the outer skin from the bitter gourds while whole.

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Then you slit the bitter gourd open and remove the inner seeds. Scrape the white pith too. Boil them till tender.

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Drain the water. Squeeze them and chop them finely.

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Sauté one onion in oil till light brown. Add minced garlic, and ginger. Fry for a little bit of time. Add turmeric, coriander, red pepper and salt. Fry for a few seconds. Add minced meat. Keep on stirring and break the lumps till it is browned.

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Now add the karalay. Mix and keep stirring. Finally add 1 finely chopped onion, and 2 chopped tomatoes to the mix.

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Stir the mixture. Put the lid on the cooking pot. Turn the heat low. After ten minutes your keema karalay is ready.
Serve it with Roti, or bread.

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http://dailypost.wordpress.com/07-02-2014/keema-karalay/

11 thoughts on “Keema and Karalay”

  1. Assalaamu alaikum, isn’t the karalay very bitter this way, or does the boiling take away the bitterness? Usually, we let it soak in brine (salted water) before washing off and then cooking (I hated it 😦 – and we call it caraille, and Barbadians call it cerasee

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  2. keema karalay…seems delicious…didn’t imagine a blend of bitter gourd and meat…going to try it tomorrow morning 🙂 thanx for the recipe btw 🙂

    Like

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