Gongura Mutton

Gongura Mutton: Gongura mutton is a traditional speciality from the south Indian cuisine originating from the states for Andhra Pradesh and Telangana. The mild tangy taste of red sorrel goes very well with the tender lamb/mutton making this gongura mutton recipe all the more irresistible.

Ingredients for Gongura Mutton:

(serves 5-6):

• 1 kg chopped mutton, washed and drained
• 2 cups freshly picked red sorrel leaves, washed and drained
• 4 medium sized onions, finely chopped
• 2-4 green chillies
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 1/2 tbsp oil
• Salt, to taste
• Water, as required

Marinade:

• 1 cup curd
• 1 1/2 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1 tbsp red chilli powder
• Juice of small lemon

Garam Masala:

• 5-6 cloves
• 1 ½ inch cinnamon
• 2 cardamoms
• 2 star anise
• 1 tbsp poppy powder

Method for Gongura Mutton:

• Mix all the ingredients under the “Marinade” in a bowl to make a wet marinade.
• Mix the chopped mutton to the wet marinade.
• Mix well.
• Let it marinate for about 30 minutes.
• Pressure cook the marinated mutton till half cooked.
• Keep aside.
• Dry roast the ingredients under “garam masala” for anout 3-4 minutes.
• Let the dry roasted spices cool down to the room temperature.
• Grind the dry roasted spices to make the garam masala powder.
• Keep aside.
• Heat the oil in a heavy bottomed deep pan, on medium-low heat.
• Add in the onions and green chillies.
• Sauté till the onions turn transparent.
• Add in the half cooked mutton pieces.
• Cook on high heat for about 2-3 minutes.
• Add in the cumin powder, coriander powder and garam masala powder.
• Mix well.
• Add in about a cup of water and season with salt.
• Bring to boil and simmer it for another 15 minutes.
• Add in the red sorrel leaves and mix well.
• Cover and cook till the mutton pieces have softened and the sorrel leaves have well blended with the curry base.
• Gongura mutton is ready to be served.
• Serve hot gongura mutton with hot white rice.

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