Andhra Gongura Mutton Curry
A tangy and spicy traditional Andhra Pradesh delicacy, Gongura Mutton Curry features tender mutton cooked with gongura leaves (sorrel) that impart a distinctive sour flavor, enriched with a robust blend of spices for a hearty, flavorful curry.
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Ingredients
- 500 gramsmutton (goat meat), bone-in
preferably thigh pieces
- 200 gramsgongura leaves (sorrel leaves)
washed and chopped
- 2 mediumonion
thinly sliced
- 2 mediumtomato
finely chopped
- 3 piecesgreen chilies
slit lengthwise
- 2 tablespoonsginger-garlic paste
- 1 teaspoonturmeric powder
- 2 teaspoonsred chili powder
- 2 tablespoonscoriander powder
- 1 teaspooncumin seeds
- 1 teaspoonmustard seeds
- 0 ½ teaspoonfenugreek seeds
- 2 sprigscurry leaves
- 3 tablespoonsoil (preferably sesame oil or peanut oil)
- 1 ½ teaspoonssalt
or to taste
- 2 cupswater
Instructions
Heat oil in a heavy-bottomed pot or pressure cooker over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. When they begin to splutter, add curry leaves and sliced onions.
Sauté onions until they turn golden brown, about 8-10 minutes.
Add ginger-garlic paste and green chilies. Cook, stirring frequently, for 2-3 minutes until the raw aroma disappears.
Add mutton pieces, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the mutton thoroughly with the spices.
Sear the mutton for 5-7 minutes until the pieces start to brown.
Add chopped tomatoes and cook until the tomatoes break down and the oil begins to separate from the mixture, about 8-10 minutes.
Add chopped gongura leaves and stir to combine.
Pour in water, cover, and cook on a low simmer for 60-70 minutes or until the mutton is tender. If using a pressure cooker, cook for 25-30 minutes after the first whistle.
Check seasoning and adjust salt if needed. If the curry is too thin, cook uncovered for a few minutes to reduce the liquid to the desired consistency.
Garnish with fresh curry leaves if desired and serve hot with steamed rice or traditional Indian breads.
