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Gongura Mutton


Gongura Mutton

Gongura Mutton



Recipe Servings


Recipe Cook Time


Aditya Bal is a happy camper as he gets to learn a traditional gongura mutton recipe from Mrs Sujata in the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste.


  • For the meat:

    1 Tbsp oil

    1/2 kg mutton, chopped into small pieces

    1/2 tsp turmeric powder

    Salt, a pinch

    1 Tbsp ginger-garlic paste

    2 tsp red chilli powder

    1 cup water

    For the gravy:

    1/3 bunch gongura, chopped

    1 green chilli, chopped

    1 medium onion, chopped

    1 tsp turmeric powder

    Salt, to taste

    1 tsp red chilli powder

    1/4 th cup water


    2-3 tsp cumin-coriander powder (bhuna zeera powder and sookha dhaniya powder)

    For the tempering:

    4 Tbsp oil

    2 tsp urad dal

    3-4 dried red chillies

    2 tsp mustard seeds

    15-20 curry leaves

    8-10 cloves garlic


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.

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