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This Lauki Gosht is easy! It's cooked with tender mutton on the bones and bottle gourd. You can make this Lauki Gosht recipe in an Instant Pot, pressure cooker or stove top.
Browse extremely easy & delicious Instant Pot Recipes from Foodies Terminal.
Lauki Gosht in Instant Pot
Lauki = Bottle Gourd = Doodhi = Ghiya = Lau
Know by several names in different regions of India this healthy vegetable cannot be denied it's health benefits along with ease of cooking.
If the above name is familiar to you but you don't buy this vegetable often because it seems utterly boring to you then let me tell you that you are not alone! Many people share the same thought 😀
However, Lauki, when cooked with prawns, fish head, mutton, can be as delicious as any good food.
Today's Lauki Gosht is one such recipe that will present you with utterly delicious tender juicy bottle gourd pieces along with soft mutton pieces.
I used goat meat and my Instant Pot to make it.
The recipe is very straight forward, first I made an easy, fuss-free mutton curry with less water and than pressure cooked the chunky Lauki pieces along with it.
You'll find the gosht recipe easy too and begin liking Lauki again 😀
Lauki Gosht Ingredients
- Lauki or Bottle Gourd: Peeled and diced into large chunks.
- Mutton: Use mutton on the bones or boneless mutton. I used goat meat.
- Onion: Thinly sliced.
- Ginger Garlic paste: Use homemade for best flavors. I have an excellent Ginger Garlic Paste recipe that'll last you the longest without becoming green.
- Tomato: Roughly chopped.
- Dry Spices: Turmeric, Kashmiri red chili powder or Deggi Mirch powder, coriander powder, cumin powder, garam masala powder (I ran out of it so could not use it).
- For tempering: Green Cardamom, Cloves, Bay leaf.
- For garnish: Chopped coriander leaves also known as cilantro.
- Oil: Mustard oil or any neutral oil that you prefer.
Lauki Gosht Tips
- The ratio of Lauki to Mutton = 50:50 Use this ratio for best authentic taste.
- Cook each ingredient very well until you see streaks of oil.
- Dice the Bottle gourd or Lauki into large chunks. The lauki won't mush up in the gravy.
- Never add too much water while cooking the mutton because the Lauki will release some amount of water when you add it later to the mutton gravy.
How to cook Lauki Gosht step by step?
Steps in words below pics
Time needed: 35 minutes
How to make Lauki Gosht?
- Temper oil
Sizzle the whole garam masalas and the bay leaf in hot oil for few seconds.
- Fry the onion and ginger garlic paste
Add the sliced onion and fry until golden brown in color. Also add ginger garlic paste midway and keep on frying.
- Add Mutton & saute
Through in the mutton on the bones and saute for a few minutes.
- Mix in the tomatoes and dry spices
Add the chopped tomatoes and the dry spices and fry very well along with the mutton until you see streaks of oil. The color will darken too.
- Add water and deglaze pot
Pour water and deglaze the pot very well so that no bits and crumbs are stuck at the bottom of the pot.
- Pressure cook mutton
Pressure cook the mutton on HIGH for 17 mins (big goat) and 12 mins (baby goat). Do a quick pressure release and open the lid of the IP.
- Add the lauki or bottle gourd & pressure cook again
Mix in the lauki chunks and pressure cook on HIGH for 6 mins. Wait for natural pressure release for 5 mins than open the pot garnish with chopped cilantro and Enjoy!
Looking for more mutton recipes? Check out these from Foodies Terminal.
Lauki Gosht
Print Recipe Pin RateIngredients
- 420 gms Peeled and diced Lauki or bottle gourd made into 1.5" chunks (0.925 pounds)
- 420 gms mutton on the bones cut into 1.5" pieces (0.925 pounds)
- 1 cup onion
- 1 tbsp ginger garlic paste
- 1 cup roughly chopped tomatoes
- 4 tbsp Mustard Oil (or any neutral oil of your preference)
- Salt (to taste)
Dry Spices
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala Powder (I ran out so it's not shown in the ingredients photo)
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
For Tempering
Water
Equipment Used
Instructions
- Begin by peeling and dicing the lauki or bottle gourd into nice and chunky pieces about 1.5". Set them aside. Make sure that the mutton pieces are also almost 1.5".
- Set the Instant Pot on SAUTE and keep it on HIGH.
- Add oil and when the oil becomes moderately hot throw in the whole garam masalas along with the bay leaf. Allow them to sizzle for a few seconds or until aromatic.
- Now, add the sliced onion and fry well until nice and golden brown in color. Also add the ginger garlic paste midway and keep on frying everything together. By the time the onion is all nice and golden brown the raw smell from the ginger garlic paste will also disappear completely.
- Add the mutton pieces and mix well with the other ingredients.
- Next, add the chopped tomatoes and the dry spices and fry everything together until you see streaks of oil and the mutton is nicely fried by. The color will change and become darker too. You will also get a lovely Bhuna aroma from the mutton.
- Now, pour water and deglaze the pot very well so to remove all bits and crumbs stuck at the bottom of the inner pot of the Instant pot. DO NOT skip this step otherwise you may get a BURN message.
- CANCEL the SAUTE mode. Close the lid of the Instant Pot and seal the valve. Press the PRESSURE COOK button and pressure cook the mutton for 17 mins on HIGH if you are using a goat meat from an adult goat or 12 mins if you are using meat from a baby goat.
- When the instant pot begins to beep after 17 mins do a quick pressure release and open the lid of the Instant Pot.
- Now, add the diced lauki or bottle gourd pieces and mix well with the cooked mutton gravy.
- Close the lid of the pot and PRESSURE COOK on HIGH for another 6 mins.
- When the Instant Pot begins to beep after 6 mins wait for Natural Pressure Release for just 5 mins than release the rest of the pressure manually and open the lid of the Instant Pot.
- Garnish with chopped cilantro or coriander leaves and enjoy with some hot rice or Phulkas.
Notes
- Measuring Units used, 1 cup = 240 ml and 1 teaspoon = 5 ml.
- Instant Pot used = 6 quarts IP DUO.
- Do this for BEST flavors: use the same amout of Lauki and mutton by weight.
- Fry each ingredient very well until oil oozes out.
- DO NOT add too much water while cooking the mutton because the Lauki or bottle gourd will release quiet a bit of water later.
- What to do if my Lauki Gosht became very runny? Simmer for 5-10 mins on low and adjust the consistency that you love. We love a little gravy but not too much.
- You can also increase the spice level according to your liking. Add some chopped green chilies for extra flavor.
- Pressure cooking time for adult goat meat cut inot 1.5" pieces: 17 mins HIGH than QPR (quick pressure release).
- Pressure cooking time for baby goat meat cut into 1.5" pieces: 12 HIGH thank QPR (quick pressure release).
Nutrition
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