Gongura Mutton – Lamb with Sorrel Leaves

We have already spoken about delicious Gongura / Ambadi / Sorrel leaves cooked with lentils /dal in detail in my earlier post. This time I bring you a delightful meat preparation with the same naturally sour leaves. Stir fried with plenty of onions, garlic & green / red chillies to your taste, this one’s another speciality of Andhra Pradesh.

Did I mention that Gongura leaves have very few calories with high fibre content, thereby keeping us fuller for longer periods & said to regulate cholesterol levels.

High antioxidant properties, very rich in iron content & great anti-fungal, anti-bacterial properties especially Escherichia Coli amongst others.

You can try this recipe with chicken as well, in the same way, just cook for a shorter time.

Here are a few more mutton recipes:

Recipe for Gongura Mutton – Lamb with Sorrel Leaves

Ingredients (Serves 2- 4 Persons)

To marinate meat & leave aside for 30 minutes

  • 500 gms mutton, washed
  • Salt to taste
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder / haldi
  • 1 tablespoon freshly pound ginger garlic paste

For seasoning

  • 3 tablespoons oil
  • 1 bay leaf / tejpatta
  • 1” stick cinnamon / dalchini
  • 3-4 cloves / laung


  • 1 big bunch sorrel leaves / gongura leaves, picked with tender stems & washed well
  • 3-4 garlic cloves, crushed
  • 1 large / 2 medium size onions, finely sliced
  • 2 – 3 slit green chillies
  • 4 – 5 curry leaves (optional)
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon red chilli powder
  • Pinch of turmeric powder
  • ½ teaspoon homemade garam masala powder (recipe link here)
  • Salt to taste
  • 2 cups water or as required for curry
  • 1 tbsp coriander leaves, chopped for garnish


  1. Marinate the mutton with salt, red chilli powder, turmeric powder, ginger garlic paste and leave it aside for at least 30 minutes.
  2. In a small cooking vessel, add gongura leaves, ½ cup water, 3-4 crushed garlic cloves and cook covered until soft. Cool & mash them to a smooth paste.
  3. Heat 3 tbsp oil in a heavy bottom pressure pan or cooker, add all the ingredients listed under ‘Seasoning’ & saute, allowing them to darken.
  4. Add sliced onions, slit green chillies & curry leaves and sauté till the onions get pinkish.
  5. Add 1 tsp ginger garlic paste & saute till raw aroma goes away.
  6. Add marinated mutton and saute few minutes until the colour changes.
  7. Add a pinch of turmeric & salt & chilli powder as required & saute to combine.
  8. Add garam masala powder & 2 tbsp water & cook covered until fat separates for 3-4 minutes on low flame.
  9. Add 2 cups water, close the lid & pressure cook on high flame for 2 whistles.
  10. Lower the flame & cook for another 2 whistles. Allow the pressure to release naturally & check if the mutton is well cooked & tender.
  11. Finally, add the gongura leaves paste into the curry, mix and cook for 4-5minutes.
  12. Garnish with coriander leaves and serve hot with rice or roti.


  1. If the flavour is too sour for you, then reduce the quantity of sorrel leaves or increase the quantity of onions in the curry the next time you make it.

3 thoughts on “Gongura Mutton – Lamb with Sorrel Leaves

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