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