Potoler dolma with keema | Stuffed pointed gourd with ground lamb

This is one of my childhood favorites you can say. According to Wikipedia the word “Dolma” is of Turkish origin meaning ” something stuffed” .In Middle Eastern and Greek cuisine, Dolma is a recipe in which the grape leaves are stuffed with lemon flavored rice and meat. In this recipe the pointed gourds are stuffed with minced lamb meat, sometimes prawns can also be used as a variety. These are served as starters during lunch time before serving the main course during any festivals or events.

For this dish, medium to large sized vegetables are preferred, a little riper ones where the seeds are well formed so that they can be scraped and discarded creating a perfect hollow for filling the stuffing.

Recipe

Ingredients

Filling

• 500 gm minced lamb
• 2 onion paste
• 2 tbsp. ginger garlic paste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tbsp. red chili powder
• 1 tsp garam masala
• Salt to taste
• 3 tbsp. mustard oil

Curry/gravy

• t tbsp. vegetable oil
• 1 tbsp. onion paste
• 1 tbsp. ginger garlic paste
• 1 tbsp. whole spices(1 cinnamon, 4 to 5 cardamom,2 cloves, 1 bay leaf)
• 2 tomatoes chopped
• 1 cup water
• 1 tbsp. red chili powder
• 1 tsp. cumin and coriander powder

Preparation

Preparing the ground lamb

• wash and peel the vegetables
• cut the pointed part of the vegetable and with a small spoon scoop out the seeds.
• Repeat the process with the other vegetables.
• Heat 3 tbsp. of oil in the pan.
• Sauté onion paste.
• Add ginger garlic paste and sauté.
• Add red chili powder, cumin and coriander powder and fry.
• Add the ground lamb and mix everything.
• Add salt and simmer.
• Cover cook for 15 to 20 minutes.
• Cook till the mixture leaves the sides of the pan.
• Sprinkle garam masala and take off the mixture.
• Allow to cool.

Stuffing the vegetables

• With a small spoon fill the vegetables with the meat
• Repeat the process for all.
• Heat oil in a pan.
• shallow fry the vegetables in batches.
• Till they are tender and crispy on the outside

Preparing the gravy

• Heat 1 tbsp of oil.
• Temper with whole spices
• Add onion and ginger garlic paste and saute.
• Add the red chili powder and turmeric powder.
• Add tomatoes and cook till they are all tender and mushy.
• Add 1/2 cup of water.
• Add salt and simmer
• Add the stuffed vegetables and cover cook for 5 minutes.
• Break 3 to 4 green chilies into the curry.
• add 1 tsp of clarified butter and serve.

Print

Potoler Dolma recipe

For this dish, medium to large sized vegetables are preferred, a little riper ones where the seeds are well formed so that they can be scraped and discarded creating a perfect hollow for filling the meat stuffing.

Course Main Course, Starters

Cuisine Bengali, Bong conection

Keyword doi potol recipe, how to make potoler dolma, paka potol recipe, potol dolma recipe, potol recipe odia, potoler dolma recipe in bengal, potoler dorma recipe

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4 persons

Author indrani

Ingredients

Ingredients

Filling

• 500 gm minced lamb
• 2 onion paste
• 2 tbsp. ginger garlic paste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tbsp. red chili powder
• 1 tsp garam masala.
• Salt to taste
• 3 tbsp. mustard oil

Curry/gravy

• t tbsp. vegetable oil
• 1 tbsp. onion paste
• 1 tbsp. ginger garlic paste
• 1 tbsp. whole spices 1 cinnamon, 4 to 5 cardamom,2 cloves, 1 bay leaf
• 2 to matoes chopped
• 1 cup water
• 1 tbsp. red chili powder
• 1 tsp. cumin and coriander powder

Instructions

Preparation

Preparing the ground lamb

1. Wash and peel the vegetables.
2. Cut the pointed part of the vegetable and with a small spoon scoop out the seeds.
3. Repeat the process with the other vegetables.
4. Heat 3 tbsp. of oil in the pan.
5. Sauté onion paste.
6. Add ginger garlic paste and sauté.
7. Add red chili powder, cumin and coriander powder and fry.
8. Add the ground lamb and mix everything.
9. Add salt and simmer.
10. Cover cook for 15 to 20 minutes.
11. Cook till the mixture leaves the sides of the pan.
12. Sprinkle garam masala and take off the mixture.
13. Allow to cool.

Stuffing the vegetables

1. With a small spoon fill the vegetables with the meat.
2. Repeat the process for all.
3. Heat oil in a pan.
4. Shallow fry the vegetables in batches.
5. Till they are tender and crispy on the outside.

Preparing the gravy

1. Heat 1 tbsp of oil.
2. Temper with whole spices.
3. Add onion and ginger garlic paste and saute.
4. Add the red chili powder and turmeric powder.
5. Add tomatoes and cook till they are all tender and mushy.
6. Add 1/2 cup of water.
7. Add salt and simmer.
8. Add the stuffed vegetables and cover cook for 5 minutes.
9. Break 3 to 4 green chilies into the curry.
10. Add 1 tsp of clarified butter and serve.

Recipe Video

Other recipes from the Web

• Potoler Dolma Recipe from Archana’s kitchen
• Niramish Potol er Dolma by Chandrima