Hey there, fellow foodies! Ready to spice up your life with a tangy twist? Today, we’re diving into the zesty world of Gongura Mutton. Also known as Gongura Mamsam in Andhra Pradesh, this dish is the ultimate culinary joyride, blending tender, succulent mutton with the unique tang of gongura leaves (aka sorrel leaves). Buckle up, because your taste buds are about to embark on a flavour-packed adventure that’s part spicy, part tangy, and all delicious. Let’s get this party started!
Ingredients: Assembling the A-Team
Before we hit the stove, let’s gather our star players. Each ingredient in this gongura mutton curry is here to play its part in this flavourful fiesta.
For the Marination:
- Mutton (bone-in or boneless): 1 kg of meaty marvels from FreshToHome Premium Tender Goat Curry Cut. The succulent pieces come from a young male goat that is 6-8 months old with meat so tender that it will melt in your mouth!
- Yoghurt: 1 cup (for tenderising that meat)
- Turmeric Powder: 1 teaspoon (for a golden touch)
- Red Chilli Powder: 2 teaspoons (for some fiery fun)
- Salt: 1 teaspoon (to taste)
For the Gongura Paste:
- Gongura Leaves (Sorrel Leaves): 2 large bunches, squeaky clean
- Green Chilies: 6-8 (ready to spice things up)
- Oil: 2 tablespoons
For the Curry:
- Oil: 3 tablespoons (sunflower or your favourite cooking oil)
- Onions: 3 large, finely chopped
- Ginger-Garlic Paste: 2 tablespoons
- Tomatoes: 3 medium, finely chopped
- Coriander Powder: 2 teaspoons
- Cumin Powder: 1 teaspoon
- Garam Masala Powder: 1 teaspoon
- Salt: To taste
- Water: 1-2 cups (depending on how saucy you like it)
- Fresh Coriander Leaves: For the grand finale
Instructions
1.
Marinating the Mutton
Time to give our mutton a much-needed spa day! In a large bowl, mix yoghurt, turmeric powder, red chilli powder, and salt. Add the mutton pieces and give them a nice rubdown, making sure every bit is well-coated. Cover the bowl and let it chill in the fridge for at least 1-2 hours. If you’re a plan-ahead pro, marinate overnight for maximum flavour fusion.
2.
Prepping the Gongura Paste
While the mutton is soaking up all that goodness, let’s get busy with the gongura leaves. Heat 2 tablespoons of oil in a pan and toss in the green chilies. Sauté for a minute, then add the gongura leaves. Cook on medium heat until the leaves wilt and soften, about 5-7 minutes. Let it cool slightly, then blend into a smooth paste. This green magic is what’s going to give our curry its signature zing!
3.
Sauté and Sizzle
Heat things up in a large, heavy-bottomed pot with 3 tablespoons of oil. Once hot, add the finely chopped onions. Sauté until they turn a lovely golden brown—patience is key here, as we’re building flavour foundations. Next, add the ginger-garlic paste and sauté for another minute until your kitchen smells like aromatic heaven.
4.
Bringing it All Together
Time to invite the marinated mutton to the party! Add the mutton to the pot and cook on medium-high heat, stirring occasionally, until it starts to brown and mingle with the onions and ginger-garlic paste. This should take about 10-15 minutes.
Toss in the chopped tomatoes and cook until they break down and blend into a rich gravy, about 10 minutes. Add coriander powder, cumin powder, and a pinch of salt. Stir well and let the spices bloom in the hot oil for a minute.
5.
The Tangy Transformation
Drumroll, please! It’s time to add the gongura paste to the mutton. Mix thoroughly so the vibrant green paste coats the mutton pieces. Add 1-2 cups of water, depending on your preferred curry consistency. Stir, bring to a boil, then reduce heat to low, cover, and let it simmer. This slow cooking process allows the mutton to become tender and absorb all the tangy goodness. Let it cook for about 45 minutes to an hour, or until the mutton is melt-in-your-mouth tender.
6.
The Final Flourish
As the curry simmers and your kitchen fills with mouth-watering aromas, it’s time for the finishing touches. Add a teaspoon of garam masala powder and stir well. Check for seasoning and adjust salt if needed. Garnish with freshly chopped coriander leaves for a pop of colour and freshness.
Serving Suggestions: From Street to Feast
Your gongura mutton curry is now ready to dazzle! Here are a few ways to enjoy this culinary masterpiece:
- Classic Combo: Serve it hot with fluffy buttery naans. The tangy mutton curry paired with simple naan is a match made in food heaven.
- Roti Roll-Up: Wrap the curry in soft rotis or chapatis for a delicious handheld meal. Perfect for lunchboxes or picnics!
- Pulao Pairing: Pair it with a mildly spiced pulao for a grand feast that’s sure to impress.
- Pickle Perfection: Make a gongura mutton pickle by cooking the curry down further until it’s thick and almost dry. Store it in a jar and enjoy a spoonful of this tangy delight with your meals.
The Gongura Mutton Magic
This gongura mutton andhra style recipe is not just a dish; it’s an experience. The tangy gongura leaves bring a unique twist to the rich and robust mutton, creating a symphony of flavours that’s both exciting and comforting. Whether you’re making it for a festive occasion or just to treat yourself, this curry is sure to leave a lasting impression.
So, fellow spice wizards, gather your ingredients, follow these steps, and get ready to create a mutton curry that’s as peppery and unforgettable as your culinary journey. Happy cooking and even happier eating!
SUBMITTED BY:
Nikita Goswami
FreshToHome Customer, Since 2023
Food Lover & Weekend Home Chef