Andhra Gongura Mutton
Gongura Mutton, also known as Andhra Gongura Mamsam, is a flavorful and traditional dish from Andhra Pradesh that beautifully combines the rich, meaty taste of mutton with the tangy zest of gongura (sorrel) leaves. This dish is a staple in many Telugu households and is particularly popular for its bold flavors, spicy undertones, and irresistible aroma.
Inroduction
About this Recipe
By: Anne Jangam
The unique combination of slow-cooked mutton and the sourness of gongura creates a dish that is both hearty and deeply satisfying. The tender, succulent mutton absorbs the tangy and spicy masala, resulting in an explosion of flavors with every bite. Gongura leaves are not only a culinary delight but also packed with nutrients, adding a healthy twist to this dish.
This recipe is a perfect representation of Andhra cuisine’s love for bold, rustic, and well-balanced flavors. Whether paired with steaming hot rice, roti, or even millet-based dishes, Gongura Mutton is sure to be a crowd-pleaser for spice lovers. Get ready to experience the authentic taste of Andhra with this delicious and traditional recipe!
Ingredients
For Gongura Paste:
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3 bundles of gongura leaves (washed and cleaned)
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6 green chilies
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¼ tsp salt
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1 cup water
For Marination:
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½ kg mutton with bones
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1 tsp red chili powder
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1 tsp salt
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¼ tsp turmeric powder
For Cooking:
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2 onions (sliced)
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¼ cup coriander leaves (chopped)
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1 tsp cumin-coriander powder
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3 tbsp oil
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1 tsp mustard seeds
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1 tsp cumin seeds
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1 dried red chili
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1 tbsp ginger-garlic paste
1.Prepare the Gongura Paste:
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In a pot, add gongura leaves, 6 green chilies, ¼ tsp salt, and 1 cup water.
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Cook for about 5 minutes until the leaves soften.
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Let it cool, then blend into a smooth paste.
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2.Marinate the Mutton:
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Clean the mutton and marinate it with red chili powder, salt, and turmeric.
Set aside for at least 30 minutes.
3.Cook the Mutton:
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In a pot, heat the marinated mutton for 2 minutes, allowing it to release moisture.
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Add 3 cups of water and cook until the mutton becomes tender.
Once cooked, set it aside.
4.Prepare the Tempering:
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Heat oil in a pot and add mustard seeds, cumin seeds, and dried red chili.
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Add sliced onions and sauté until golden brown.
Mix in ginger-garlic paste and sauté until the raw smell disappears.
5.Combine Everything:
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Add the cooked mutton to the pot and mix well.
Stir in the gongura paste and let it absorb all the flavors for 2-5 minutes.
6.Final Touch:
Sprinkle cumin-coriander powder and garnish with fresh coriander leaves.
7.Serving Suggestion:
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Serve hot with steamed rice or roti.
Enjoy your flavorful Andhra Gongura Mamsam!
