Mutton Gongura is one of the Andhra Special Non-Vegetarian Curry,loved by all.Served at special occations and even cooked as a home special,Cherished by everyone who likes the taste of this sour greens (Gongura/Sorrel Leaves).
First to prepare the Mutton Curry
Mutton – 500 gms with bone
Onion – 1 large finely chopped
Tomato – 1 large finely chopped
Curry leaves – few
Ginger garlic paste – 2 tsps heaped
Red chili powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Salt to taste
Oil – 2 tbsps
Spice powder – (Cloves – 3,Cinnamon – 2″ pc,Cardamom – 2,Peppercorns – 6)
Wash and drain the mutton and keep.
Prepare the spice powder by using mortar and pestle as this is a small quantity,No need to roast just powder and keep.
Heat a pressure pan,add oil and fry the onions till light brown,then add the ginger garlic paste and fry well,Now add the mutton and stir till all the liquid evaporates.
And add the curry leaves,spice powder,redchili powder,Turmeric powder,Coriander powder and salt and fry 2 mins.
Now add the chopped tomatoes and cover cook till soft and add 1 cup of water and pressure cook 7-10 mins.Turn off heat and keep.
To prepare Gongura
Gongura (Sorrel Leaves) – 1 bunch
Methi (Fenugreek) leaves – a handful
Fresh coriander – a handful
Green chilies – 6-7
Onion – 1 large – chopped
Tomato – 1 med chopped
Turmeric – 1/6tsp
Salt – 1/4tsp
Water – 1/2 cup
Pick the leaves of gongura,methi and fresh coriander,Wash and drain well.
In a vessel place gongura,methi,onions,tomato,green chillies,turmeric,salt and water.Cover the vessel and cook till water evaporates on med-low heat.
Now add the chopped fresh coriander and mash well or just pulse twice in the blender.
Add this gongura mixture to the cooked Mutton Curry and combine well.
Heat a tsp of oil and fry 2-3 slit green chillies and few curry leaves and add on top for flavour.
Serve with Spice Flavoured Rice or Coconut rice(Kobbari Annam)..See the Rice Specials category in this blog.
Recipe for this rice given in Rice specials.