🇮🇳 Indian

Gongura Mutton

Name: Gongura Mutton
Prep time: 21 min
Cook time: 72 min
Total time: 93 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely sliced Onion; 2, chopped Tomato; 2 Green Chili; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 2 Bay Leaf; 500 g, on the bone Mutton; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil; 2 cups, packed Gongura (Sorrel Leaves)

🇮🇳 Indian

Andhra gongura mutton, sour leaves meeting fatty meat, legendary balance. Mutton rewards patience with a gravy you'll dream about. Serve with steamed rice, rumali roti or plain parathas.

Prep 21 min Cook 72 min Serves 4 Medium

Ingredients

Yogurt1/2 cup, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely sliced
Tomato2, chopped
Green Chili2
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Bay Leaf2
Mutton500 g, on the bone
Red Chili Powder2 tsp
Mustard Oil3 tbsp
Gongura (Sorrel Leaves)2 cups, packed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the mutton and marinate with the gongura (sorrel leaves), yogurt, ginger garlic paste, salt and chili for at least two hours.
2
Get the oil properly hot, drop in bay, cardamom, cinnamon and cloves, and wait for the perfume.
3
Brown the onions hard; the darker they go (without burning), the deeper the final gravy.
4
Add the mutton with all its marinade, cook off the rawness, then add water for the long simmer.
5
Simmer covered till fork-tender, stirring now and then, then boil open to reduce; finish with the onion and garam masala.

Chef's tip

Mustard oil smoked first removes its rawness — don't skip it.

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Watch how it's made

Video: Mi Kumari Aunty Style Lo | Gongura Mutton | Spicy Telangana Mutton Curry Recipe · on YouTube