Gongura Mutton Recipe

Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Gongura is popular in the state of Andhra Pradesh. Gongura is called Puntikura in the Telangana. Gongura Pachadi in Andhra Cuisine is world famous. Other well known recipes made with Gongura as the main ingrdient are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp). Here iam sharing the Gongura Mutton Recipe.

Ingredients:

1/2-kg lamb meat1/2-tsp turmeric powder10-cloves of garlic1/2-inch piece of gingerSalt to taste
For the curry:

3-tblsp cooking oil4-cloves4-whole green cardamoms2-bay leaves1-large cinnamon stick200gms-gongura leaves1-large onion thinly chopped1-stem large curry leaves4-green chiliescoriander LeavesSalt to tasteHow to make gongura mutton:

Boil the mutton and ginger garlic with some salt in a pressure cooker.Fish out the ginger garlic and make a paste of it and keep aside.Now in a pan heat oil and add all the whole spices.Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.Saute till the oil is separated from the mixture.Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.Then add water for curry and boil till it thickensGarnish with fresh coriander or mint leaves and serve with rice.