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Lauki Gosht

Lauki Gosht made in the Instant Pot with bottle gourd and mutton on the bones tastes so good with both rice or Chapathi. You can also make this Lauki Gosht recipe in a regular pressure cooker or on stove top.
4 from 3 votes
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Course: Main Course
Cuisine: Indian
Keyword: Lauki Gosht
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 133kcal
Author: Meghna


Dry Spices



    • 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.


    1. Measuring Units used, 1 cup = 240 ml and 1 teaspoon = 5 ml.
    2. Instant Pot used = 6 quarts IP DUO.
    3. Do this for BEST flavors: use the same amout of Lauki and mutton by weight.
    4. Fry each ingredient very well until oil oozes out.
    5. DO NOT add too much water while cooking the mutton because the Lauki or bottle gourd will release quiet a bit of water later.
    6. 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.
    7. You can also increase the spice level according to your liking. Add some chopped green chilies for extra flavor.
    8. Pressure cooking time for adult goat meat cut inot 1.5" pieces: 17 mins HIGH than QPR (quick pressure release).
    9. Pressure cooking time for baby goat meat cut into 1.5" pieces: 12 HIGH thank QPR (quick pressure release).
    Calorific details are provided by a third party application and are to be used as indicative figures only.
    Nutrition Facts
    Lauki Gosht
    Amount Per Serving
    Calories 133
    % Daily Value*
    Saturated Fat 14g88%
    Sodium 332mg14%
    Potassium 57mg2%
    Carbohydrates 3g1%
    Protein 21g42%
    * Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


    Calories: 133kcal | Carbohydrates: 3g | Protein: 21g | Saturated Fat: 14g | Sodium: 332mg | Potassium: 57mg