Gongura Mutton

Method

1. 1

   Prepare gongura: Wash a large bunch of gongura (sorrel) leaves. Separate leaves from stems.

2. 2

   Marinate mutton: Mix 750g mutton with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric and salt. Marinate 1 hour.

3. 3

   Cook gongura: Sauté gongura leaves in 1 tsp oil 5-6 minutes until wilted. Blend coarsely.

4. 4

   Fry onions: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots. Fry on medium heat 12-15 minutes until deep golden.

5. 5

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

6. 6

   Add marinated mutton: Add mutton with all yogurt. Fry on high heat 10 minutes.

7. 7

   Add water and pressure cook: Add 1 cup water. Pressure cook for 5-6 whistles until mutton is tender.

8. 8

   Add gongura paste: Open cooker and add the cooked gongura paste. Stir well.

9. 9

   Simmer together: Cook on medium heat 10-12 minutes until the gongura blends into the gravy and oil separates.

10. 10

    Serve: Adjust salt. Gongura mutton has a signature tangy-sour flavour. Serve with steamed rice.