The Gongura/Sorrel leaves are popular in India especially in Andhra, a southern state of India. It is a very vital part of Telugu cuisine. The leaves are used for various preparations like pickle, pachadi, Dal (Lentils) curry, meat and seafood.
The recipe I share today is a spicy, hot and tangy lamb/mutton curry with a very unique flavor, which of course comes from Gongura/Sorrel leaves. Like said this is a very spicy, hot curry. So please adjust the heat to suit your taste.
You need –
- Lamb/Mutton – 500 grams, cut into bite size pieces
- Gongura– 150 grams, roughly chopped
- Ginger-garlic paste – 1.5 tablespoons
- Chili powder – 3 teaspoons or to taste
- Turmeric powder – 1/2 teaspoon
- Coriander powder – 1 tablespoon
- Garam masala – 1/2 teaspoon
- onion – 1 large, grind to a paste
- salt to taste
- oil – as required
How to –
Wash and clean the mutton well. Drain the water completely. In a large bowl, put the mutton ginger-garlic paste, chili powder, turmeric powder, coriander powder, salt, 2 teaspoon of oil and Mix well. Marinate the meat for 15-20 mins.
Heat oil in pressure cooker pan, add the onion paste and cook till the oil start to separate. Tip in the marinated mutton and sauté for a few minutes. Add 1/4 cup of water, cover and pressure cook till the meat is done.
In sauce pan add the sorrel/gongura leaves with 2 tablespoons of water. Cover and cook over medium heat for 2-3 minutes or till the leaves are mushy.
Once the mutton is done, uncover the pressure cooker and add the sorrel/gongura leaves. Add the garam masala and mix well. Cook till the gravy is thick or adjust the consistency of the gravy as per your choice.
Turn off the heat and serve hot with rice.
Sending this recipe for the The National Curry Week celebrations by