Gongura Mamsam Vepudu

Method

1. 1

   Prepare gongura: Wash a large bunch of gongura (sorrel) leaves. Sauté in 1 tsp oil for 5 minutes until wilted. Blend to a coarse paste.

2. 2

   Marinate mutton: Cut 750g mutton into small pieces. Mix with 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric and salt. Marinate 1 hour.

3. 3

   Pressure cook mutton: Pressure cook marinated mutton with half cup water for 5-6 whistles until tender. Drain and save the stock.

4. 4

   Fry shallots: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry on medium heat 12-15 minutes until very dark golden.

5. 5

   Add ginger-garlic and spices: Add 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder and 1 tsp coriander powder. Fry 3 minutes.

6. 6

   Add cooked mutton: Add the pressure-cooked mutton. Toss on high heat 6-8 minutes.

7. 7

   Add gongura paste: Add the cooked gongura paste. Toss to coat every piece of mutton.

8. 8

   Cook until dry: Cook on medium-high heat 8-10 minutes tossing frequently until completely dry and dark.

9. 9

   Add curry leaves: Add a large sprig of curry leaves. Fry 1 minute.

10. 10

    Serve: Adjust salt. Gongura mamsam vepudu is intensely flavoured with a tangy-spicy coating. Serve with steamed rice.