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Gongura Mutton Recipe

Gongura Mutton
How to make Gongura Mutton

A traditional gongura mutton recipe from the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste.

  • Total Cook Time1 hr 25 mins
  • Prep Time 25 mins
  • Cook Time1 hr
  • Recipe Servings4
  • Medium

Ingredients of Gongura Mutton

  • 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
  • Others:
  • 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

How to Make Gongura Mutton

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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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