For the meat:
In a pressure cooker add oil. Once it heats up, add the mutton. Saute for 2-3 minutes.
Add turmeric, salt, red chilli powder, ginger-garlic paste. Saute.
Add 1 cup water and pressure cook. (6-7 whistles.)
For the gravy:
In a wok add gongura, chopped onions, green chilli, turmeric, salt, red chilli powder and water. Mix well and cook till the gongura leaves have wilted nicely.
Cool this mixture and make a paste in a grinder.
Add this paste to the cooked mutton. Add cumin-coriander powder. Let the mutton simmer on low heat.
For the tempering:
In a small pan add oil.
Add red chillies, urad dal, mustard seeds, garlic cloves and curry leaves. Let it splutter.
Pour the tempering in the simmering mutton.
Mix well and serve.
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Key Ingredients: Mutton, Sorrel leaves, vegetable oil, turmeric, Salt, ginger, garlic, red chilli, green chillies, onion, cumin seeds, coriander powder, mustard seeds, curry leaves, black gram