Entree: India – Coastal Andhra – గొంగూర మటన్ ➤ Gongūra Maṭan (Mutton curry with sorrel leaves)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 30 min

Total 2 hrs

Ingredients

- 2 lb (900 g) bone-in mutton/goat pieces, cut into curry-sized pieces
- 4 cups (200 g) fresh gongura (sorrel) leaves, washed and roughly chopped
- 2 tbsp (30 ml) vegetable oil (or peanut oil)
- 1 tbsp (15 ml) ghee (clarified butter) or additional oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (0.5 g) fenugreek seeds
- 10 curry leaves (approx. 2 g)
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 2 tbsp (30 g) ginger-garlic paste
- 3–4 green chilies, slit (about 15–20 g)
- 1 tbsp (8 g) tamarind paste or 1 tbsp (15 ml) tamarind extract (optional if gongura is very tart)
- 1½ tbsp (12 g) coriander powder
- 1 tsp (2 g) red chili powder (adjust to heat preference)
- 1/2 tsp (1.5 g) turmeric powder
- 1/2 tsp (1 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water (plus more as needed for cooking)
- Fresh cilantro, chopped, for garnish (optional) — 2 tbsp (6 g)

Instructions

1. Marinate the mutton: toss the mutton pieces with 1/2 tsp turmeric, 1 tsp salt, and 1 tbsp ginger-garlic paste; set aside for 30 minutes.
2. Cook the gongura: heat 1 tbsp oil in a skillet over medium heat, add the chopped gongura leaves and 1–2 slit green chilies, sauté until leaves wilt and most moisture evaporates (5–8 minutes). Let cool, then roughly chop or pulse once in a food processor to a coarse paste.
3. Temper spices: in a heavy-bottomed pot, heat remaining 1 tbsp oil + 1 tbsp ghee over medium heat. Add mustard seeds; when they pop add cumin seeds, fenugreek seeds and curry leaves. Sauté briefly until aromatic.
4. Brown the aromatics and mutton: add the sliced onions and sauté until golden brown (8–10 minutes). Add remaining ginger-garlic paste and the remaining green chilies; cook 2 minutes. Add the marinated mutton and increase heat to sear pieces until lightly browned on all sides (6–8 minutes).
5. Add dry spices and simmer: stir in coriander powder, red chili powder, remaining turmeric if needed, and garam masala; mix to coat the mutton. Add 1 cup (240 ml) water and tamarind paste (if using). Bring to a boil, then reduce heat, cover and simmer until the mutton is tender (about 45–60 minutes) or pressure cook for 3–4 whistles and allow pressure to release naturally.
6. Combine gongura and finish cooking: once the mutton is tender, add the cooked gongura paste to the pot, mix well and simmer uncovered for 10–15 minutes so flavors meld and oil separates slightly. Adjust salt and heat.
7. Garnish and serve: sprinkle chopped cilantro if using and serve hot with steamed rice, roti, or traditional Andhra akki rotti.