Gongura Mutton

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Recipe

Ingredients

500 grams	mutton, bone-in
2 cups	gongura leaves (sorrel leaves), chopped
2 tablespoons	oil
1 teaspoon	cumin seeds
2 medium	onions, finely chopped
2 teaspoons	ginger-garlic paste
3 medium	green chilies, slit
1 teaspoon	turmeric powder
1 tablespoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 cup	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Heat oil in a pressure cooker over medium heat and add cumin seeds.
2. 2 Once the cumin seeds splutter, add chopped onions and sauté until golden brown.
3. 3 Add ginger-garlic paste and sauté until the raw smell disappears.
4. 4 Add green chilies, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. 5 Add the mutton pieces and sauté for 5-7 minutes until the mutton is well coated with the spices.
6. 6 Add chopped gongura leaves and mix well with the mutton.
7. 7 Pour in 1 cup of water and stir everything together.
8. 8 Close the pressure cooker lid and cook for 4-5 whistles or until the mutton is tender.
9. 9 Once the pressure releases, open the lid and check the consistency. If needed, simmer for a few more minutes to thicken the gravy.
10. 10 Sprinkle garam masala and garnish with fresh coriander leaves before serving.