Gongura mutton is a delicacy from the the Indian states of Andra Pradesh and Telangana.
Its gets its definitive taste from the Sorrel leaves that are widely available in those regions. Its also called as “Gongura Mamasam” and a variation of the recipe uses ground green chili paste.Sorrel leaves impart of unique kind of ‘tanginess’ to the meat that is different from using tamarind.
4 slit green chilies / thai chilies
2 tbsp ginger garlic paste
bunch of coriander leaves
Gongura / Sorrel leaves, one bunch
2 lb goat/mutton
1 medium sized onion, diced
5 tbsps of oil
Whole Garam Masala:
Shahi jeera/black cumin, half tbsp
3 bay leaves
2 tbsp Nawabi meat masala
2 tbsp coriander powder
half tbsp garam masala
2 tbsp chilli powder
Salt, to taste
Step 1: Marinate the goat meat:
To the goat meat, add 1 tbsp of ginger garlic paste, garam masala powder, chili powder, salt, coriander powder and nawabi meat masala. Mix them well so that each individual piece of meat get a good coating of the marinade mix. Refrigerate for 30 minutes.
Step 2 : Sauté the onion base.
Turn on Sauté mode, adjust to ‘Low’. Add 5 tbsp of oil and give it a few minutes. Once hot, add shahi jeera, whole garam masala and onions. Sauté well and wait for the onions to turn translucent.Then add bay leaves and green chillies. Add the rest of the ginger garlic paste and saute for a few more minutes.
Step 3 : Saute-fry/Brown the meat
Add the marinated mutton, saute for 5 minutes while occasionally giving a stir. (The objective of this step, is to fry them so that the water escapes and let the masalas cook in the oil.By ‘reducing’ the base, we intensify the flavors)
Step 3 : Pressure Cook for 5 minutes.
Add a cup of water, so that there is enough moisture for the IP to come to pressure. Close the lid and turn on manual mode. Adjust to timer to 5 minutes and make sure whistle is in sealing mode.
Step 4: Throw in the Gongura leaves.
Add Gongura/sorrel leaves, close the lid, and pressure cook for another 5 minutes.
Step 5: Check if well cooked. Meat should be tender and should fall off the bone. Turn on Sauté mode and let the curry simmer for 5 more minutes.Add coriander leaves.
Turn off IP. Serve hot! Serves 4 adults.