Sorrel Leaves Lamb Curry (gongura Mutton)
Sorrel Leaves Lamb Curry, also known as Gongura Mutton, is a popular dish from the Andhra Cuisine. This tangy and spicy curry is made with tender lamb and the unique flavor of sorrel leaves.
Ingredients
- 500g lamb, cut into pieces
- 2 cups sorrel leaves (gongura), washed and chopped
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 2-3 green chilies, slit
- 1/4 cup oil
- Salt to taste
Instructions
- Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute. Then, add the lamb pieces and cook until they turn brown.
- Now, add the tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
- Add the chopped sorrel leaves and green chilies. Mix well and cook for 10-15 minutes until the sorrel leaves are cooked and the lamb is tender.
- Once the curry reaches the desired consistency, remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pan Spatula Chopping board Knife
Tools
Stove Blender
Serving suggestions
Sorrel Leaves Lamb Curry is best served with steamed rice or roti.
Tips & tricks
For a spicier kick, add more green chilies or red chili powder according to your preference.
Cost
$15