Quick and Easy Kaddu (lauki, ghiya) Gosht Recipe
If you are learning to cook Pakistani food and want to do cooking without spending much time on it then I’ll recommend getting a really good pressure cooker before buying any fancy gadgets for your kitchen. If handled with care, it makes life really easy. I’ll be sharing most of the recipes in this section in which pressure cooker is used but again please use it very carefully.
Kaddu Gosht is one of my most favorite dishes and many people call it lauki gosht as well. I like the kaddu that is round and green and I think lauki is the long kaddu that is called bottle gourd or squash.
I like my kaddu really well cooked and I even let it simmer on low heat after oil starts floating. There are many ways to cook the same thing but I really believe that the way I cook Kaddu gosht, it makes it taste really good. I don’t like watery kaddu floating in shorba. So if you like really “Bhunna Hua Kaddu Gosht”, follow my recipe and you’ll love it.
- Mutton 250g
- Kaddu/Lauki/Bottle Gourd/ Winter Squash 500g
- Onion Medium 2
- Tomatoes Big 2
- Oil 1/4 cup
- Salt 1 tsp
- Red Chilli powder 1 tsp
- Turmeric Powder 1/2 tsp
- Garam Masala Powder 1 tsp
- Garlic Peeled A whole knob
- Ginger Crushed 1 tsp
- Whole Green Chillies 3,4
I always prepare everything before starting cooking food. Like I keep the garlic peeled and washed, vegetables cut and soaked and everything arranged near my stove so I don’t have to look for anything while food is cooking on stove. Being a bit organised saves from hassle and damage.
Ok first of all prepare everything. I mostly chop my onion and tomatoes in an electric chopper which makes my curry or salan really smooth and no big chunks of onion comes in mouth neither floating pieces of tomato peel makes it look bad.
So chop onion and tomato, peel garlic, cut kaddu and defrost meat if frozen.
Take 1/4 cup oil in pressure cooker, add chopped onion and fry till it starts changing color while constantly stirring it. You do no need a very strong brown color.
Then add meat, tomatoes, cloves of garlic, ginger paste, salt, turmeric powder and red chilli powder and 1 glass of water.
I live in Islamabad and the meat I get from Quraishi meat shop takes 23 minutes in pressure cooker to get tender. You can determine the cooking time of the meat in your area after cooking it once or twice.
Ok after putting the things mentioned above close the lid of cooker and when the whistle starts note down the time. Cook it in cooker for 12 minutes and the carefully open the lid after releasing the steam.
After that add kaddu and another glass of water and close the lid again and set timer for 11 minutes this time. You can also watch time on your wall clock.
After 11 minutes again carefully open the lid. Everything will be soft but a bit of water will be left in the cooker. It is absolutely fine.
Now add coriander powder, garam masala and whole green chilies in cooker and turn the flame high. Cook it really well while keep on stirring it to keep it from burning. Soon the oil will separate and kaddu will be mashed and well cooked.
You can stop at this stage or like I do most of the times, turn the stove really slow and let the kaddu gosht simmer on very very low heat. Stir it after 5 minutes and in 15 minutes it will be super yummy.
Serve with chapati or boiled rice and enjoy!