Gongura Mamasam / mutton / lamb

 

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 
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30 thoughts on “Gongura Mamasam / mutton / lamb

  1. I have the leaves growing in my garden. I planted it a few months ago and its going up and about. While I await for the fruit to come about to make juice, I shall pluck some and try this dish. We love mutton and we love sour and spicy dishes. All this time I have only been making chutney with the leaves and now I learn that it can be used for other savory dishes as well.

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