Mutton-Lauki (Bottle gourd) Combo

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Non vegetarian food provides high quality of protein, iron and rich nutrients which is essential and good for health if taken in a moderate quantity.

Sunday’s special recipe at my home is always Non-vegetarian, therefore, I would like to share a very special recipe of Mutton with Lauki (bottle gourd) as this is a unique combination complementing each other.

Try once and believe me; many of you would like this beautiful combo which gives the mouth a delicious, spicy and juicy treat!!


Mutton 500 gm
Lauki (Bottle gourd) 6-8 pieces cut into square shape (2 inches)
Onion 3-4 medium sliced thinly
Finely crushed onion 1/2
Ginger 1 ½ tbsp finely crushed
Garlic 4-5 cloves finely crushed
Coriander powder 2 ½ tbsp
Zeera (cumin) powder 1 ½ tsp
Garam Masala ½ tsp
Haldi (Termeric) ½ tsp
Salt ¾ tsp or according to taste
Red chili powder ½ tsp
Mutton Masala 3 tsp
Zeera (Cumin) seeds ½ tsp
Badi Elaichi (Black Cardamom) 1-2
Cinamom 1-2 pieces ½ inch
Tejpatta (Bay leaves) 2-3
Tomato 1 medium
Cashew 5-6 pieces crushed
Almond 3-4 pieces crushed
Watermelon seeds 1 tbsp crushed
Kasuri Methi a pinch (optional)
Yellow Mustard seeds crushed a pinch
Ghee 1 tbsp
Mustard Oil 1 cup


  • Take mutton, salt- ½ tsp, Haldi- ¼ tsp, Red chili powder- ¼ tsp and 1 tbsp mustard oil and mix well in a bowl
  • Keep it aside and let it marinate for ½ an hour
  • Now take it into a pressure cooker and add 2 cups water
  • Cook the mutton in low heat for 1 whistle or till soft
  • In the meantime heat oil in a kadhai ( deep cooking pan) and add zeera seeds, cinamom, badi ealichi, tejpatta and let them crackle
  • Now add sliced onion and fry in low heat till golden in color
  • Once the onion is done add crushed onion, ginger, garlic, salt, red chili powder, garam masala, coriander powder, zeera powder, mutton masala and add ¼ cup water and stir
  • Fry for 4-5 minutes in low heat; add lauki (bottle gourd) and stir
  • Cover up the kadhai with a lid and cook for 3-4 minutes in low heat till the lauki is soft
  • Now add tomato and fry in medium heat for 2-3 minutes
  • Keep stirring and once the tomato is soft add mutton and stir
  • Let the mutton fry for 3-4 minutes in low heat and add 1 cup water
  • After boiling for 1-2 minutes check if the masala thickens
  • Add crushed mustard seeds, cashew, almonds, watermelon seeds and kasuri methi and mix well
  • Cook for 1-2 minutes in low heat and remove
  • Now heat the ghee in a karchi (seasoning spoon) and add zeera seeds ¼ tsp with dry red chili 1-2 and let it crackle
  • Now spread it over the Mutton- lauki combo and give it a finishing touch with this special seasoning
  • Serve hot with steamed basmati rice or naan!!

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