Sunday, April 11, 2010

Andhra Gongura Mamsam/ Mutton with Sorrel Leaves

Ingredients and Proceed:

For fried onion paste:

Onion - 1 & 1/2 no.large. (sliced thinly)
Ginger Garlic paste - 1 tbsp
Oil - 2 tbsp

Heat a deep flat nonstick pan on med-low, add oil once heated, fry onion until light golden color. Now add gg paste, reduce heat to low and fry for 5 mins, remove to mixie jar and grind into paste once cooled. Keep aside.

For pre-cooking:


Diced Mutton or Lamb pieces - 1/2 kg (wash it well and keep it aside, these are boneless)

Oil - 2 tbsp + Ghee - 1 tbsp

Whole Garam Masala - {1/4 tsp Shahjeera, Cardamom - 8 no., Whole Cloves - 6 no., Cinnamon Stick - 1 inch}

Green chillies - 8 no. (slit lengthways and sliced)

Onion - 1/2 no. large (slice thinly)

Kasoori Methi - 1 tbsp (soak these for 10 mins in kettle boiled water)
Mint leaves - handful

Chilli powder - 3 tsp
Red chilli powder - 2 tsp
Turmeric - 1 tsp
Salt to taste

Home made masala powder - 3 tsp

Yoghurt - 3/4 th cup


Heat the same pan on med-low, add ghee + oil, once heated add whole garam masala, wait for few secs to give flavor to develop. Add green chillies and fry, once fried add onion and fry until golden color.

Add drained Fenugreek leaves + mint leaves, both chilli powders, turmeric and salt to taste, fry for few secs.

Add drained out mutton pieces, mix well and cook for 10 mins until water which comes, dries up. Add grinded onion paste and home made masala powder and fry for few mins.

Remove from heat and add yoghurt mix well return this to heat and cook for few mins until oil oozes out slightly, remove this entire thing into cooker bowl, and pressure cook for 20 mins with weight on top.


Oil - 1 tsp
Gongura/ Sorrel Leaves - 250 g (wash properly, use red variety)
Water - 1/2 cup

Heat the same nonstick pan, add oil, once heated add gongura and 1/2 cup water, mix well and simmer until you switch off the cooker or until leaves are wilted, once cooled grind into paste along with water which may have.

Additinal masala and Garnish:

2 cloves, 2 cardamom, 1 inch cinnamon stick - powder these in pestle.
Coriander leaves - handful (washed and chopped)

Final stage:

Once cooled off remove the lid from the pressure cooker, add the curry to the nonstick pan, along with
gongura paste, coriander leaves and additinal masala powder - mix well and cook on low heat for 5 mins, by covering. Switch off and keep the lid on top for 5 mins and serve.

Serve with Bagara Annam and Raita on side.


Home made masala powder: (remember this is the same masala powder which we used in kodi kura)

Coriander seeds - 3 flat tsp, White Poppy seeds - 1 flat tsp, Cloves - 6 no., Cardamom - 6 no., Cinnamon stick - 1 inch - powder these in coffee grinder.


Gongura = Red sorrel leaves


This tastes good even the next day, you can make a day ahead to release all the flavors or simply place the curry in a microwave safe bowl and microwave for 5 mins.

© 2010 by Rajani Rayudu