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

Other

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

Procedure

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

Notes:

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.