Gongura Mamsam or mutton curry is a traditional and a very popular Andhra cuisine. In this recipe, mutton is cooked with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. It is very much a part of a meal served in Andhra / Telangana restaurants.
Coming to this amazing dish, it is both spicy and tangy. But you can adjust it depending on your taste buds. It is a great party dish, which can be prepared during special occasions. You can relish this yummy and finger licking delicacy with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. So check out a step by step pictorial recipe to prepare this regional dish.
- 500 gms. mutton with bones
- 2 bunches gongura leaves, chopped
- 1 tbsp. ginger-garlic paste
- 2 tbsp. oil to marinate
- 2 sprigs curry leaves
- salt to taste
- 1 tsp. turmeric powder
- 2 tbsp. red chili powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 2 tbsp. oil
- 2 onions, chopped
- 1 tbsp. coriander leaves, chopped
Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. oil and all the dry spices overnight or for a minimum of 3 hours.
Heat oil in a pan and sauté the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and 1/4 cup water. Cook, covered on a low flame till dry. Keep stirring at intervals.
Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle.
When done, add the chopped gongura leaves and continue to cook for 2-3 minutes till the leaves are wilted and the oil separates. Switch off the flame and garnish with coriander leaves.
Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapati.
Switch off the flame and garnish with coriander leaves.
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