Gongura Mutton Curry

Gongura Mutton curry

Gongura Mutton curry is a traditional Andhra dish that surprises non-vegetarian and gongura lovers in a pleasant way. Gongura is a green leafy vegetable rich in iron, folic acid and anti-oxidants. Gongura adds a distinctive tangy flavor to any dish, which wakes up your taste buds and crave more for its unique taste.  Here's my take on this traditional Andhra dish. Enjoy !!!

Ingredients:
Mutton (with bones cut to 1 inch pieces) - 1 pound
Raw Gongura leaves -  3 cups (packed)
Onion - 1 large
Ginger garlic paste - 1 tbs
Garam masala powder - 1tsp
Curry leaves - few
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Dry coconut powder - 2 tsp
Cashews - 3 tbs
Salt - to taste
Coriander leaves - few
Vegetable Oil - 5 tbsp
Lemon Juice (Optional) - 2 tsps

Method

1. Wash the mutton pieces clean and drain the water and keep it aside. 
2. Wash the gongura leaves thoroughly and pat them dry with a paper towel.
3. Heat 2 tsps oil in a wide non-stick pan. When the oil is medium hot, add the chopped onions. Fry till the onions are golden brown. Turn off the flame and let the onions cool down completely. Once the onions are cooled, blend it into a smooth paste. Keep it aside.
4. In the same pan, fry the dried gongura leaves for approximately 5 minutes. Drain the oil with a slotted spoon and set them aside on a plate to cool down.
5. In the same pan, fry the cashews till golden brown and set them aside to cool down.
6. Blend the cooled gongura leaves and cashews together in to a smooth paste, add oil to blend it easily. The consistency of this mixture would look like basil pesto.
7.  In a pressure cooker, heat the remaining oil on a medium low flame. Once the oil is hot add in the garam masala powder. Then add in the onion paste. Saute till you see oil on the sides of the pan.
8. Now add the ginger garlic paste and the curry leaves. Saute till the raw flavor is gone. 
9. Add the turmeric powder, red chilli powder, coriander powder, cumin powder and the salt. Saute the spices well. 
10.  Now add the gongura and the cashew paste. Saute till the oil oozes out.
11. Add in the clean mutton pieces. Stir well till all the meat is coated with the spices and onion, gongura mixture. 
12. Add in the coconut powder. Mix well and let it cook on a medium low flame till the oil leaves the sides of the pan. At this stage add some water to your desired consistency. Mix well. Cover the pressure cooker, turn the flame to medium low and wait till you hear at least 8-10 whistles from the pressure cooker. Then switch the flame off.  Wait till the pressure cooker cools down. Open the pan carefully and check to see if the meat is cooked. When the meat shrinks and separates from the bone, it is cooked.
13. Check the seasonings. You can add some lemon juice if it is not tangy enough for you. Finish it off with some chopped coriander leaves.

         Serve hot with fried rice or jeera rice or with any Indian bread like butter naan. Enjoy!!

Tasty tips:

1. Gongura is called Red Sorrel leaves in English. It is easily available at any Indian grocery stores.

2. The gongura pesto in this recipe can be stored for up to a week in  the refrigerator. This pesto tastes excellent over some boiled pasta as well.

3. A pressure cooker is a pot in which food can be cooked quickly under high steam pressure. Alternatively, this dish can also be made in a slow cooker.

Gongura leaves

Pressure cooker