Keema Stuffed Karela - Minced Meat stuffed Bitter Guard sabji

Ok Folks, here is Keema stuffed Karela as per promise and specially dedicated to our dear Anup. It is not any different from the stuffed karela that we saw earlier the only difference is the filling which consists of Keema [ Minced Meat ]. 

We proceed normally and make the Keema dish where only difference is that we use less oil, different spice mix and try to make this as dry as possible because this would be basically a filling. 

We also process the Karela as usual as we do for any stuffed Karela recipe, only difference being that we remove the seeds too to make much larger room for the filling. 

We took two front legs of the lamb weighing 1.6 Kg which came to 1.5 Kg after trimming and cleaning. We took out the soft meat chunks and ground them for minced meat. It came to about 510 gms. The rest of the kilo meat would be used to make rogan josh as per promise tomorrow. 

I may add here that we ordered the butcher to manually grind the meat and not by the electric machine and also ordered him to mince only once contrary to twice that is usual. The idea being that we wanted the minced meat to be coarser than usual.

We make the keema in our household in many different ways. The keema, keema kaleji , keema gurda kaleji or keema with aalloo or with aalo and green peas or the Keema Gobhi that is made in the household are different recipes than this.

I ALSO TAKE THIS OPPORTUNITY TO EMPHASISE THAT THE MOST PROMINENT SPICE FOR KEEMA OR KARELA IS SAUNF AND SAUNF POWDER [ FENNEL SEED AND FENNEL SEED POWDER ]

So here we go :

- Scrap the karela

- slit them

- Deseed them

- put lots of turmeric and salt

karelas with turmeric and salt

karela with slits and salt smeared on the inside too

Take a pan and put two teaspoons of refined oil

Chop three onions and add to the oil

Spice plate having

half teaspoon full of salt

half teaspoon full of red chilli powder

half teaspoon full of cumin seeds

half teaspoon full of coriander powder

three teaspoon full of saunf powder [ Fennel Seed Powder ]

Meanwhile, on another burner spinach was being boiled. We would make something out of it too.

when the onions get translucent add teaspoon full of garlic paste and ginger paste

and add the spice plate

and bhuno the masala mix

add half a cup of tomato puree

and bhuno again

add six chopped green chillies

This is manually ground 510 gms of keema

add it to the mix

and bhuno

Wash the marinated karelas. See how much they have shrivelled and how much soft they have become

when the keema is done add chopped coriander

meanwhile our spinach too has boiled and reduced 

the keema is done and is ready to be stuffed into the karelas

Stuff the karelas

and tie a thread to each karela

Now take the pan again and put two teaspoon fulls of refined oil

and add the tied karelas to the oil

stir fry them in open for about 6-7 minutes

cover the karelas and let them simmer in dum on a low flame for some 20 minutes. Stirring them once in while

This is your beauty

Remove the threads and plate them

Enjoy with roti or tandoori roti