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Qorma, salan & curries

Kaddu Gosht Recipe

کدو گوشت بنانے کا طریقہ

Light summer salan of mutton and soft lauki in a tomato masala. The gourd melts into the gravy and keeps it gentle on hot days.
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Illustration of Kaddu Gosht

Prep

20 min

Cook

1 hr 25 min

Total

1 hr 45 min

Serves

5

Difficulty

Easy

Spice

Mild

In most Pakistani homes 'kaddu' means the long green bottle gourd (lauki or ghiya), and kaddu gosht is the summer salan built on it. Mutton is cooked in a tomato and onion masala until tender, then chunks of lauki go in and soften until they are almost melting. Lauki releases a lot of water, so the meat is cooked with less water than usual.

Ingredients

5 servings

For 5 servings

Measures

To finish

Method

  1. Heat the oil in a heavy pot on medium heat and fry the onions until light golden.

    ⏱ 7 min

  2. Add the mutton and ginger-garlic paste and fry on high heat until the meat changes colour and its water dries.

    ⏱ 8 min

  3. Add the tomatoes, salt, red chilli powder, coriander powder and turmeric. Bhuno until the tomatoes melt and the oil separates.

    ⏱ 8 min

  4. Add the hot water, cover and simmer on low heat until the mutton is almost tender.

    ⏱ 40 min

  5. Add the lauki chunks and stir them into the masala. Do not add water: cover and cook on low heat until the lauki is soft and translucent and has released its juice.

    ⏱ 15 min

  6. Uncover and cook on medium heat, stirring gently, until the extra water dries and the masala coats the meat and lauki.

    ⏱ 6 min

  7. Add the garam masala, green chillies, mint and coriander, cover for 2 minutes and serve.

    ⏱ 2 min

Tips for the best result

  • Pick a young, pale-green lauki that feels heavy and firm. Taste a tiny raw piece: if it is bitter, do not use it.
  • A handful of soaked chana daal added with the lauki is a common variation and makes it more filling.

Common mistakes

  • Adding water with the lauki. It gives off so much liquid that the salan turns into soup.
  • Cutting the lauki small. Small pieces disappear completely; keep them chunky.

How to serve

Serve with roti or plain rice and a bowl of yogurt.

Storing and reheating

Keeps 2 days in the fridge. Freezing is not recommended; lauki goes watery once thawed.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
655kcal
Protein
27g
Fat
55g
Carbs
15g
Fibre
3.2g
Sodium
1030mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 395

Whole dish ≈ Rs 1,970 · 66% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Kaddu Gosht: questions people ask

Is kaddu gosht made with lauki or pumpkin?

In most Pakistani homes it is lauki (bottle gourd). Some families make it with sweet halwa kaddu (pumpkin), which gives a sweeter, orange gravy; the method is the same.

Can I use beef for kaddu gosht?

Yes. Simmer beef for 30 to 40 minutes longer before adding the lauki, topping up with hot water if needed.

Serve it with, and similar recipes

All salan and qorma recipes

Read this recipe in Urdu: کدو گوشت بنانے کا طریقہ

https://handi.danixsoft.com/recipes/kaddu-gosht · Handi, DanixSoft