Wednesday, March 4, 2015

Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves

Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves is a specialty from Andhra Cuisine. Its tangy taste infused from the gongura leaves is finger licking good with any rice or roti.  Andhra meal, veg or non-veg, will never be complete without a dish made using these gongura leaves.

Few days back  I came to know that  a Pot-Luck  Lunch was to be arranged in my husband’s office and I was clueless on the dish till yesterday until I saw my “keerai kaara amma” (Greens vendor) with loads of these fresh leaves.  I bought a bunch, having this spicy, tangy curry in mind. But I had second thoughts about this because last year for the same pot-luck lunch, I made “Murgh Methi” which is again a non-veg item, Chicken with methi leaves (greens).  I just got a little fear in my mind, everyone will brand me as my son does J. He says everyday on seeing something green in his plate “Don’t you know anything other than green colour in food, like brown, red or something?”  That’s true…I’m addicted to greens, whenever I see greens fresh, I have an impulse to buy all of them. Some people club all the different greens as one but I enjoy the distinct flavour of each one. 
About these gongura leaves, it’s unique in everything, flavour, taste, final appearance of the dish, etc. There are two varieties of gongura, red stemmed & green stemmed. The red stemmed leaves are more sour than the green stemmed. These leaves are rich in iron, folate, calcium & essential vitamins. I’ve already posted the recipe for Gongura Rice which is really tasty on par with our Pulihore | Puliyotharai | Tamarind Rice.
For Pot-Luck lunch, I prepared Gongura mamsam out of 1 ½ Kg mutton, as semi thick gravy to suit for both plain & flavoured rice as well as rotis. I’ve simplified the procedure to make it as quick as possible since the traditional Andhra recipe calls for many steps. But I’m sure that I got the real, authentic taste of Gongura mutton.

Here is the recipe!
  • Mutton (Boneless) – 1 ½ Kg
  • Gongura leaves –  2 cups
  • Ginger garlic paste – 4 tbsp
  • Green chillies (slitted) – 4 Nos.
  • Onion (finely chopped) – 2 cups
  • Tomato (finely chopped) – 1 cup
  • Red chilli powder – 2 tbsp
  • Coriander powder – 3 tbsp
  • Turmeric powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Pepper powder – 1 tbsp
  • Salt to taste

For seasoning:
  • Oil – 4 tbsp + 1 tsp
  • Bay leaf – 2 Nos
  • Cinnamon 2" piece – 2 Nos
  • Fennel seeds  – 1 tbsp
  • Curry leaves - few

  1. Wash mutton thoroughly,  dice into required size, drizzle some turmeric powder, mix well and keep aside.
  2. Pluck only the gongura leaves from the stalks, wash very well in water and keep  aside.
  3. Cut onion, tomato, green chilli as mentioned above and keep aside.
  4. In a pressure cooker, heat oil and season with the items given “For seasoning”.
  5. Then add ginger-garlic paste & sauté in simmer till it becomes brown but not burning the paste.
  6. Add onion and sauté till it becomes golden brown in colour.
  7. Add tomato and sauté till it becomes mushy.
  8. Add all the spice powders and salt, except garam masala & pepper powder and sauté well till the oil oozes out.
  9. Add the mutton pieces,  sauté till the masala gets coated with the mutton pices evenly and the colour of mutton changes a bit.
  10. Add 1 cup of water, close the lid and pressure cook the mutton for 5  whistles in simmer. Switch off.
  11. In the mean time, place a kadai, heat 1 tsp oil. To this add the washed gongura & sauté until the leaves  wilt. Within few seconds, the leaves turn into brown colour. Allow to cool.
  12. In a blender, add the wilted greens and pulse it coarsely, just 1 or 2 times & keep aside.
  13. Once the pressure gets released from the pressure cooker, open the lid, add the coarsely ground gongura, pepper powder & garam masala powder. Mix well and bring it to a boil.
  14. Check for spice & salt at this stage and if you want, you can add more now.
  15. Once the gravy gets the required consistency, switch off.

Your spicy, tangy, creamy Gongura Mamsam is ready to serve!

  • The quantity of spice powders & green chillies in this recipe purely depends on the sourness of gongura leaves. 
  • Don’t grind the cooked gongura into a fine paste.
  • Mutton cooking time varies with the quality of mutton.

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