Gongura Mutton

Ingredients:

  • Mutton – 500 gms
  • Gongura Leaves – 4 cups
  • Oil – 6 tablespoons
  • Onions – 3 medium
  • Ginger Garlic Paste – 1.5 tablespoons
  • Green Chilies – 10
  • Tamarind – small lime sized
  • Salt
  • Homemade Masala Chili Powder – 3 tablespoons
  • Homemade Garam Masala – 1.5 tablespoons
  • Turmeric Powder – 1.5 teaspoons
  • Mustard Seeds – 1 teaspoon
  • Urad Dal – 2 tablespoons
  • Garlic Cloves – 2
  • Red Chilies – 3
  • Curry Leaves
  • Coriander Leaves – 1 cup

Preparing Gongura Puree:

  • To a bowl, add washed Gongura leaves, 1 finely chopped onion, 5 slit green chilies, 0.5 teaspoons of turmeric powder, 1 tablespoon of homemade masala chili powder and sufficient water to cover the ingredients
  • Boil the mix until the Gongura leaves become mushy
  • Add tamarind and 1 teaspoon salt (do not add a lot as salt will be added to the curry too) to the boiled mix and boil for another 5 minutes. Continue to add additional water if required.
  • Set aside the mixture to cool and remove the green chilies to be thrown away
  • Once cool, grind the mixture to a fine paste

Mutton Curry Making:

  • To a pressure cooker, add 4 tablespoons of oil and heat
  • Add finely chopped 2 onions along with 5 slit green chilies and fry until the onions turn golden brown
  • Add ginger garlic paste along with salt to taste and fry until the rawness of the ginger garlic paste no longer exists
  • Add cleaned mutton pieces (medium sized) along with a teaspoon of turmeric powder and fry until all water from the mutton pieces evaporates 
  • Add 2 tablespoons of homemade masala chili powder along with homemade garam masala and mix until all the mutton pieces get covered with the masala powder
  • Add sufficient water to cover the pieces and cook for 5 whistles or until the mutton pieces become tender
  • Bringing Gongura and Mutton Together:
  • Mix the Gongura puree with the mutton curry and continue to cook under medium flame for another 10 minutes or until oil starts floating on the top
  • Switch off the stove and set aside

Tempering:

  • To a small pan, add 2 tablespoons of oil and heat
  • Once the oil is hot, add mustard seeds, urad dal, slightly crushed garlic cloves, red chilies, and curry leaves and sauté them until the ingredient turn slightly brown
  • Pour the tempering over the mutton curry mix but do not stir until the time of serving

Garnish:

  • Garnish with finely chopped coriander leaves
  • Serve with hot rice

Tips:

  • Do not burn the tempering contents
  • Watch the salt content as it is used in two preparations
  • Mutton organs taste good in this curry
  • Be generous with the oil

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