Authentic Andhra Gongura Mutton Curry with Steamed Rice
A fiery and tangy delicacy from Andhra Pradesh featuring succulent mutton cooked with tart sorrel leaves. This robust curry packs an unforgettable punch of traditional spices.
75min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Heat two tablespoons of sesame oil in a pan and sauté the gongura leaves until they wilt completely and turn mushy. Set aside to cool.
2
In a pressure cooker, heat the remaining oil, add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies until they splutter.
3
Add sliced onions and sauté until translucent, then stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder, cooking until the oil separates from the masala.
5
Add the mutton pieces and sear them well in the spice mixture for about 5 to 7 minutes on medium heat.
6
Pour in warm water, cover the pressure cooker, and cook for 5 to 6 whistles or until the mutton is tender.
7
Release the pressure naturally, open the lid, and gently stir in the cooked gongura paste.
8
Simmer the curry on low heat for another 10 minutes so the meat absorbs the tartness of the sorrel leaves. Adjust salt if needed.
9
Serve hot alongside freshly steamed white rice.
Ingredients
500g mutton, bone-in, cut into pieces
3 cups fresh gongura (sorrel) leaves, washed and packed
2 large onions, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 teaspoons red chili powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
4-5 dried red chilies
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
4-5 tablespoons sesame oil
Salt to taste
Warm water as needed
Steamed white rice for serving
*This AI-generated recipe may contain inaccuracies.