Entree: India – Rayalaseema – గొంగూర మాంసం ➤ Gongura Mamsam (Mutton cooked in a tangy sorrel leaf sauce characteristic of Andhra's Rayalaseema)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (700 g) bone-in mutton, cut into 1 to 1½ inch pieces
- 6 cups (180 g) fresh gongura (sorrel) leaves, stems removed, packed
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 tbsp (15 ml) ghee or additional oil (optional)
- 2 medium onions, thinly sliced (10 oz / 280 g)
- 1 tbsp (15 g) ginger-garlic paste
- 3–4 green chilies, slit (adjust to heat)
- 2 medium tomatoes, chopped (8 oz / 225 g)
- 1 tsp (5 g) turmeric powder
- 1 tbsp (8 g) coriander powder
- 1–2 tsp (4–8 g) red chili powder, to taste
- 1 tsp (2 g) cumin powder
- 1 tsp (2 g) garam masala
- 1 tsp (6 g) salt, or to taste
- 1 cup (240 ml) water, plus more as needed
- Fresh cilantro leaves for garnish

Instructions

1. Clean the mutton and pat dry. In a pressure cooker or heavy pot, add mutton, 1/2 tsp turmeric, a pinch of salt and 1 cup (240 ml) water; cook until tender (about 15–20 minutes in a pressure cooker or 60–75 minutes simmering), then set aside and reserve the cooking liquid.
2. While the mutton cooks, wash the gongura leaves, blanch in boiling water for 1 minute, drain and immediately transfer to cold water. Squeeze out excess water and grind to a coarse paste with 1–2 green chilies and a little water; set aside.
3. Heat oil and optional ghee in a deep pan over medium heat. Add sliced onions and sauté until golden brown, about 8–10 minutes. Add the ginger-garlic paste and remaining green chilies; fry for 2 minutes until raw aroma disappears.
4. Add chopped tomatoes, remaining turmeric, coriander powder, cumin powder and red chili powder. Cook until tomatoes break down and oil begins to separate from the masala, about 6–8 minutes.
5. Stir in the cooked mutton pieces and any reserved cooking liquid as needed to make a thick gravy. Mix thoroughly and simmer for 5 minutes so the meat absorbs the masala.
6. Add the prepared gongura paste and salt, stirring well to combine. Reduce heat to low and simmer uncovered for 10–15 minutes, allowing the sourness of the gongura to meld with the meat. Adjust consistency with water if necessary.
7. Stir in garam masala, simmer 2 more minutes, garnish with fresh cilantro and serve hot with steamed rice or traditional flatbreads.