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Awesome Lamb & Teasel Gourd Stew
Yummy Combination
Teasel gourd is not a common vegetable. Confined to certain parts of Mediterranean and Balkan areas and also parts of India and S.Africa. It is round or slightly oval having a tender spiny coat (Hence often referred as hedgehog gourd)measuring about 2 inches in diameter. No medicinal properties recorded.

Teasel Gourd : 500 Grams.
Lamb : 500 Grams.
Refined oil : 200 ml
Red Chilly powder : 2 Table Spoons.
Finely chopped onions : 4 Cups.
Tomato pieces : 2 c Cups.
Poppy seeds : 2 Spoons.
Ginger : 2 inch piece.
Garlic Bulbs : 12 (peeled).
Cardamoms : 6 Nos.
Cloves : 6 Nos.
Salt : As required.
Coriander leaves: 1/2 Cup
Turmeric Powder : 1 Spoon.


1, Add the mutton and teasel gourd pieces (Cut each teasel gourd into 2 or 3 round pieces) to a bowl and mix with turmeric powder, 1 spoon oil and 1 spoon red chilly powder, add little salt and marinate.

2.Take 2 cups of onion pieces, cardamoms, cloves, garlic bulbs, ginger and poppy seeds in to a bowl and grind into a fine paste.

3. Add oil to a deep bottomed pan and heat. Add the paste, remaining onions, red chilly powder and tomato pieces and fry
until oil separates.

4. Add the marinated lamb and teasel pieces, mix well and fry
until oil separates.

5. Add water and salt and allow
to simmer on low flame until the
preparation is well done.

Sprinkle chopped coriander
leaves on the top and
serve hot with rice or
pan cakes.

Preparation Time: 1 Hour Serves: 4 Persom
Recipe Origin: India
Submitted by:
M.P.R. Radhakrishna.

This recipe has been viewed 1634 times.


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