Meals · Andhra Pradesh

Gongura Mamsam

Mutton slow-cooked in onion and spice, then simmered with a mash of sour gongura leaves until dark, tangy and rich.

Prep 20 min · Cook 60 min · Total 80 min · Serves 4

Ingredients

Mutton

• 750 g Mutton, bone-in curry cut
• 1 tbsp Ginger-garlic paste
• ½ tsp Turmeric
• 1 tsp Salt

Gongura

• 3 cups Gongura (sorrel) leaves, packed
• 4 Green chillies
• 1 tbsp Oil

Masala

• 4 tbsp Oil
• 2 Onions, sliced
• 1 sprig Curry leaves
• 2 tsp Red chilli powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• ¼ cup Coriander leaves

Method

1. Pressure-cook the mutton. Cook the mutton with the ginger-garlic paste, turmeric, salt and 1 cup water for 6 whistles, or simmer covered for an hour, until tender.
2. Cook the gongura. Wilt the gongura and green chillies in 1 tbsp oil until it collapses to a dark mush. Mash.
3. Brown the onions. Heat the oil, add the curry leaves and onions and fry until golden brown. Add the chilli and coriander powders and fry 1 minute.
4. Bring it together. Add the mutton and its stock and cook until the masala clings. Stir in the gongura and garam masala and simmer until thick and the oil rises.
5. Serve. Finish with coriander and serve with hot rice or jonna rotte.

Tips

Gongura is quite sour; taste at the end and add a pinch of jaggery if it's too sharp.