Gongura Mamsam
Sorrel mutton — bone-in mutton slow-cooked first in its own fat with fried onion, ginger-garlic paste, and a dry masala blend until nearly done, then fresh gongura leaves (either raw or previously tempered separately in sesame oil) added and the whole cooked together for another twenty minutes until the gongura leaves completely dissolve into the gravy and their sharp tartness penetrates the meat. The gongura both tenderises the mutton further through its natural acidity and lends its distinctive fermented-sour flavour to the gravy, turning it an olive-red colour. The Telangana version uses younger, more intensely sour gongura leaves than the Andhra version; the result is a tangier, more assertively flavoured dish. Considered the single most iconic preparation of Telangana's non-vegetarian cooking tradition.
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Recipe
Ingredients
|
500 grams | Mutton , bone-in |
|
2 cups | Sorrel Leaf , chopped |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
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1 teaspoon | Cumin , seeds |
|
2 | Green Chili , slit |
|
1 | Onion , large, finely chopped |
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1 tablespoon | Ginger-garlic paste |
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1 teaspoon | Turmeric powder |
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2 teaspoons | Red chili powder |
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1 teaspoon | Coriander powder |
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1 teaspoon | Garam masala |
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1 | Tomato , chopped |
|
Salt | To taste |
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2 cups | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash the mutton thoroughly and set aside.
- 2 Heat oil in a pressure cooker over medium heat.
- 3 Add mustard seeds and cumin seeds, allowing them to splutter.
- 4 Add green chilies and chopped onions, sauté until onions turn golden brown.
- 5 Stir in ginger-garlic paste and sauté until the raw smell disappears.
- 6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 7 Add chopped tomato and cook until it turns soft.
- 8 Add the mutton pieces and sauté for about 5 minutes until they are well coated with the spices.
- 9 Add water, cover the pressure cooker, and cook for about 4-5 whistles or until the mutton is tender.
- 10 Meanwhile, in a separate pan, dry roast the gongura leaves until they wilt and change color.
- 11 Once the pressure releases, open the cooker and add the roasted gongura leaves to the mutton.
- 12 Mix well and cook on low heat for another 10 minutes, allowing the flavors to meld.
- 13 Sprinkle garam masala and garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a tablespoon of ghee while cooking the mutton.