Andhra Pradesh’s Gongura mutton is a traditional recipe. This is one of Andra Cuisine’s most well-known and traditional dishes. Mutton curry, Mutton biryani, and Mutton Keema are just a few of the meals that can be made with it. The Gongura leaves, on the other hand, give this dish its particular flavour.
In English, gongura leaves are referred to as sorrel leaves. This delectable meal is available on the menus of all South Indian eateries. The sourness of the Gongura leaves gives the Mutton Curry a distinct flavor. This is a must-try if you want to learn about South Indian cuisine. This is also good with rice, roti, pulao, and biryani.
How to make Gongura mutton Recipe:
To make this recipe, first add salt, turmeric powder, green chili paste, ginger, and garlic paste, cumin, coriander powder, and oil to the mutton. Then, in the same pan, fry the meat.
Then, in a separate pan, heat the oil and saute the Gongura leaves with spices such as cumin seeds, cloves, cardamom, cinnamon stick, pepper, red chilis, onions, green chilis, ginger, and garlic paste until tender. Finally, thoroughly combine the cooked mutton with the Gongura leaves. Continue to cook for an additional 5 minutes. Gongura Mutton should be served immediately.
Gongura Leaves: These are the star ingredient of this recipe. They are two different kinds of Gongura leaves one is red-stemmed and the other is green stemmed. Any kind of Gongura is fine for this recipe. Gongura leaves are rich in iron, so the intake of Gongura can prevent anemia. Not only that Gongura leaves are high in fiber, so they help with digestion. In addition to that, they are a good source of Vitamin A and C.
Mutton: This is the main ingredient of this recipe. You can use the mutton with bone or boneless. Cook the mutton in the pressure cooker if you are making it in large quantities. Basically Mutton is the red meat, which is more rich in iron than chicken. Moreover, Lamb meat is a high source of protein and vitamins and minerals like Vitamin B12, Selenium, zinc, and phosphorus. On the other hand, the saturated fat levels are higher than beef or fork.
Spices: These are the secret behind the tasty Gongura mutton curry. The balance of ingredients is very important for this delicious recipe. Spices like cumin seeds, cinnamon, cardamom, pepper, red chilis, green chilis, ginger garlic paste are used in this recipe. Adding more spice can help to reduce the tanginess of Gongura leaves. Adjust the spiciness according to your taste.
Ingredients for the mutton marination:
- 500 gms Mutton
- 2 tbsp Green chili, ginger and garlic paste
- 2 tbsp chili powder
- 1 tbsp turmeric powder
- 2 tbsp cumin-coriander powder
- 2 tbsp salt
- 4 tbsp oil
Ingredients for the curry:
- 4 tbsp oil
- 1 tbsp cumin seeds
- 2 cinnamon stick
- 4 cloves
- 4 cardamom
- 4 peppers
- 3 red chilis
- 1 cup chopped onions
- 4 green chilis
- 1 tbsp green chili, ginger, garlic paste
- 1 bowl Gongura leaves
- 1/2 cup water adjust
- 1 tsp salt adjust
- Chop the onions and keep them in a separate bowl.
- Wash and clean the Gongura leaves with water and drain the water and keep them in a bowl.
- Make the paste with the green chilis, ginger, and garlic and keep it aside.
Preparation for cooking mutton:
- First, clean the mutton and take it in a big bowl. Then add the ingredients like green chili paste, ginger and garlic paste, chili powder, turmeric powder, cumin-coriander powder, salt, and oil to the bowl.
- Then mix the all ingredients well so that the mutton can fully cover with the spices.
- Then heat the pan and add the mutton to the pan. Cover the lid and cook the mutton on the medium flame.
- Use the pressure cooker to make the process quick. Cook until the mutton becomes soft. Add water if needed while cooking the mutton.
Preparation of Andra style Gongura mutton curry:
- Heat the oil in the pan and add cumin seeds, cinnamon stick, cardamom, cloves, pepper, red chilis, and chopped onions and green chilis to the pan.
- Saute them until the onions become soft and then add the green chili, ginger and garlic paste to the pan. Give it a stir. Fry the paste until the raw flavor is gone.
- Then add the cleaned Gongura leaves to the pan and cover the lid and cook. Stir in between. Cook until the Gongura leaves wilt off.
- After that add the cooked mutton to the pan and mix well with the Gongura. Now pour water and add salt. Give it a mix.
- Then cover the lid and cook for 5 mins or else until the desired consistency and check the seasoning. Add more salt if needed.
- Turn off the stove. Serve the hot Gongura mutton with rice, roti or Pulao.
Ebounti groceries can help you procure all the ingredients to prepare tasty Andhra Gongura Mutton from the best of the spices to fresh onion, tomato, and mutton. So sit back and we will get all that you want to prepare a delicious Indian meal.