A traditional gongura mutton recipe from the spicy city of Guntur is a delicious dish to eat on this Sunday. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slightly sour taste.

Prep Time: 25 Minutes
Cook Time: 01 Hour
Total Cook Time: 01 Hour 25 Minutes

Ingredients Of Gongura Mutton
For the meat:
1 Tbsp oil
1/2 kg mutton, chopped into small pieces
1/2 tsp turmeric powder
Salt, a pinch
1 Tbsp ginger-garlic paste
2 tsp red chilli powder
1 cup water

For the gravy:
1/3 bunch gongura, chopped
1 green chilli, chopped
1 medium onion, chopped
1 tsp turmeric powder
Salt, to taste
1 tsp red chilli powder
1/4th cup water

Others:
2-3 tsp cumin-coriander powder (bhuna zeera powder and sookha dhaniya powder)

For the tempering:
4 Tbsp oil
2 tsp urad dal
3-4 dried red chillies
2 tsp mustard seeds
15-20 curry leaves
8-10 cloves garlic

How to Make Gongura Mutton
For the meat:
1. In a pressure cooker add oil. Once it heats up, add the mutton. Saute for 2-3 minutes.
2. Add turmeric, salt, red chilli powder, ginger-garlic paste. Saute.
3. Add 1 cup water and pressure cook. (6-7 whistles.)

For the gravy:
1. In a wok add gongura, chopped onions, green chilli, turmeric, salt, red chilli powder, and water. Mix well and cook till the gongura leaves have wilted nicely.
2. Cool this mixture and make a paste in a grinder.
3. Add this paste to the cooked mutton. Add cumin-coriander powder. Let the mutton simmer on low heat.

For the tempering:
1. In a small pan add oil.
2. Add red chillies, urad dal, mustard seeds, garlic cloves and curry leaves. Let it splutter.
3. Pour the tempering into the simmering mutton.
4. Mix well and serve.