Gongura Mutton

INGREDIENTS

• 500g mutton (bone-in pieces)
• 1 bunch Gongura leaves (sorrel leaves), thoroughly washed
• 2 large onions, finely sliced
• 2 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tbsp oil (vegetable or mustard oil)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 2 tbsp tamarind pulp or lemon juice
• 2-3 green chilies, slit
• Salt to taste
• 1 tsp sugar (optional)
• Fresh coriander leaves (for garnishing)
• 2 cups water or as needed

Recipe

Step 1: Prepare the Gongura Paste

- Wash the Gongura leaves thoroughly and grind them into a smooth paste using a little water. Set aside.

Step 2: Sauté Whole Spices

- Heat oil in a large pot or pressure cooker.

- Add cumin seeds and sauté until they splutter.

Step 3: Sauté Onions and Tomatoes

- Add the sliced onions and sauté until they turn golden brown.

- Add the ginger-garlic paste and cook for 2-3 minutes until fragrant.

- Add the chopped tomatoes and cook until they soften and the oil begins to separate.

Step 4: Add Spices

- Add the coriander powder, red chili powder, turmeric powder, and garam masala powder to the pot.

- Stir well and cook for 2-3 minutes until the spices release their fragrance.

Step 5: Add Mutton

- Add the mutton pieces to the pot and sauté them for 5-7 minutes, browning them on all sides.

Step 6: Add Gongura Paste and Tamarind

- Add the Gongura paste to the mutton, along with the tamarind pulp or lemon juice.

- Mix well to combine and let it cook for 5 minutes to enhance the flavor.

Step 7: Add Water and Simmer

- Add 2 cups of water to the pot and stir everything together.

- Bring it to a boil, then reduce the heat to low and cover the pot.

- Let it simmer for 45 minutes to 1 hour, or until the mutton is tender.

Step 8: Adjust Seasoning and Serve

- Taste the curry and adjust the salt and chili as needed.

- Garnish with freshly chopped coriander leaves.

- Serve the Gongura Mutton hot with rice or roti.

Bonus Tip:

- Add a little sugar to balance out the tanginess of the Gongura, if preferred.