Gongura Mutton

Ingredients

• - 400g mutton with gongura leaves
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare gongura: Wash a large bunch of gongura (sorrel) leaves. Separate leaves from stems.
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. Cook gongura: Sauté gongura leaves in 1 tsp oil 5-6 minutes until wilted. Blend coarsely.
4. Fry onions: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots. Fry on medium heat 12-15 minutes until deep golden.
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. Add marinated mutton: Add mutton with all yogurt. Fry on high heat 10 minutes.
7. Add water and pressure cook: Add 1 cup water. Pressure cook for 5-6 whistles until mutton is tender.
8. Add gongura paste: Open cooker and add the cooked gongura paste. Stir well.
9. Simmer together: Cook on medium heat 10-12 minutes until the gongura blends into the gravy and oil separates.
10. Serve: Adjust salt. Gongura mutton has a signature tangy-sour flavour. Serve with steamed rice.