A guest post for a beautiful blog and lovely friend…
It’s not been long since I met Shey of JUST NOT THE CAKES but in this short span of interactions, she comes across as a warm and affable person. Truly blogging has got me connected to some wonderful like-minded people. Her space has some lovely recipes and she also share some great Sri Lankan cuisine.
The recipe I share today is the famous south Indian recipe “Mutton Chukka”. So please hop over to Shey’s space to read more of the recipe I share.
Thank you Shey for having me over and I enjoyed doing the post for you.
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
My eye infection got cleared and it was time to get out and breathe some fresh air. We hit the beach; it was loads of fun. My little one loves the beach and since its 10 minutes walk from home, we do have our water play at least once a week.
Both hubby and I indulge the child in us as we join Saana in making a sand castle, run into the waves and the splash-splash play. Good fun indeed! Truly spending quality time with the little one is rejuvenating.
Over to the recipe, after a week of all the vegetarian meals, it was time for some meat. And this Mediterranean Meatballs is what I made for lunch today. They are so full of flavor and really easy to whip up. I have adapted the recipe from Kraft and made some changes to it. With this I have one more recipe to cook for Saana often as she simply loved it.
You need –
- Ground Beef – 300 grams
- Bread crumbs – 1/2 cup
- Cream Cheese –1/4 cup, room temperature
- Onions – 1 small, finely chopped
- Pitted black olives – minced, 2 tablespoon
- Egg – 1
- Garlic cloves – 2, minced
- Ground oregano- 1/4 teaspoon
- Olive oil – 2 tablespoons or as required
- Marinara sauce – 1 cup
- Paprika – 2 teaspoon
- Couscous – 1 cup & cooked as per packed instructions
How to –
In a large mixing bowl, put the beef, crumbs, cream cheese, onions, olives, egg, garlic, oregano and mix till everything is well combined. Take a tablespoon of meat mixture and shape into balls.
Heat oil in pan and fry in batches till the meatballs are evenly browned. Remove and set aside.
Into the same pan add the marinara sauce, paprika and the meatballs. Over a medium heat simmer the sauce and cook for 8-10 minutes or till the meatballs are cooked through.
Turn off the heat and serve hot with couscous.