Mutton and ridge gourd curry / Beerakaya Mamsam (turai aur gosht ka saalan)

In Andhra, ridge gourd and lamb curry is known as Beerakaya Mamsam (ridge gourd and lamb curry), it is one of my favourite combination of vegetable and lamb/mutton. At home we call this dish as Turai ka saalan, and the combination of lamb/mutton and Turai (ridge gourd) goes well. When Turai (Beerakaya or Turai) is cooked, it gives a sweet flavour in taste, and reduces (shrinks like spinach leaves) in quantity. I always love to cook my meat with the combination of ribs, lamb/mutton chops; marrow bones which gives a very delicious taste to my curries or you can use boneless meat. It is eaten with chapathi, naan or just with plain rice.

Preparation time: 15 mins

Cooking time: 45 mins

Cuisine: Andhra Pradesh

Spiciness: Hot

Serves: 3

Ingredients

  • Mutton (with bones or boneless) – 500 gms
  • Turai (sliced) – 2
  • Oil – 4 tbsp
  • Onion (chopped) – 1 (big) or 3/4 cup
  • Tomatoes (chopped) – 1 (big)
  • Chilli powder – 2 to 3 tsp
  • Coriander powder – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Ginger and garlic paste – 1 1/2 tbsp
  • Salt – as per taste
  • Water – 3/4 cup
  • Whole spices

  • Cloves – 4
  • Green cardamom – 4
  • Cinnamon stick (2 inch piece) – 1

Method

  • Wash ridge guard and slightly peel the skin of ridge part as shown in picture and cut it into thin slices, keep it aside.
  • Add oil in a pressure cooker, when hot add the entire whole spices, stir for 4seconds, add onion immediately and cook until light golden colour.
  • Add ginger garlic paste and suate for 2minutes.
  • Add turmeric, chilli powder and coriander powder, mix well, suate for 2 to 3minutes on medium flame (can add few tablespoons of water, to avoid burning).
  • Add tomatoes and cook until soft.
  • Add lamb/mutton, mix well, cook for 3 to 4minutes and add water.
  • Close the lid of pressure cooker and cook up to 3 whistles or as per your cooker instructions, meat is cooked. Allow to rest.
  • Open the lid, the lamb curry is cooked.
  • Add ridge guard and close the lid and cook upto two whistles sound or can just slightly close the lid and cook until ridge guard is cooked well on medium heat by closing the lid.
  • At this stage, the lamb/mutton and ridge guard curry is cooked, if there is more liquid, can cook for some time and curry thickens.
  • Stir in between and simmer the flame for 10 to 12 minutes by closing the lid.
  • This time I wanted my curry to be semi dry; you can cook as per your taste.
  • Serve it with chapathi, roti, naan or plain rice.

Notes

  • My aunt cooks it with a different style. She prepares both mutton and turai with the same spices dividing equally or more and then at last mixing both and simmering for a while. If water is required you can add a little water and cook.
  • If you want you can cook it in a vessel as shown in the picture. If the cooker is not big enough for cooking both turai (beerakaya) and lamb curry , transfer the lamb/mutton curry in a wider vessel, when meet is cooked and then add turai (beerakaya) and cook it on medium heat. Stir in between. When it is cooked, simmer it for 10min and switch it off.
  • The gravy consistency depends on you. If you want the gravy a little dry type, then you can cook it for some more time on medium heat until the liquid is absorbed.
  • If you do not have a cooker, you can cook it in a vessel refer ridge gourd and prawn curry method.
  • Water may require more, if meat is cooked in a ordinary vessel but not in a cooker.
  • I always roast the dry spice powders in oil. Then only you get a reddish colour in gravy.
  • You can reduce the chilli powder, as per your taste.
  • In lamb/mutton we can add potatoes, palak (spinach), peas, drumstick with the same procedure as mutton and Turai are cooked.

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