Telangana Gongura Mutton Sorrel Leaf Tangy Andhra Curry

Ingredients

• 700g bone-in mutton
• 3 cups fresh gongura leaves (Hibiscus sabdariffa — the sour sorrel leaves essential to this preparation; available at South Indian stores; no adequate substitute)
• 2 large onions — finely chopped
• 4 green chillies — finely chopped
• 2 tsp ginger-garlic paste
• 3 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1/2 tsp turmeric
• 2 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup water
• Salt
• Fresh coriander

Method

1. Wash gongura leaves thoroughly. Pressure cook the leaves with 1/4 cup water for 2 whistles until completely soft. Blend to a smooth sour paste.
2. Heat 3 tbsp oil in a heavy pot. Add mustard seeds — pop. Add curry leaves.
3. Add finely chopped onions and green chillies.
4. Cook on medium for 12 minutes until very golden.
5. Add ginger-garlic paste. Cook 3 minutes.
6. Add mutton pieces. Brown on all surfaces for 8 minutes on medium-high.
7. Add turmeric, red chilli powder and coriander powder. Cook 3 minutes.
8. Add gongura paste. Stir well — the vivid green will turn the curry. Add 1/2 cup water.
9. Pressure cook for 4 to 5 whistles, or cover and simmer on medium-low for 45 to 55 minutes until mutton is completely tender.
10. Add garam masala and salt. Garnish with coriander.