Andhra Gongura Mutton
Gongura mutton sours a rich Andhra goat curry with gongura leaves, which turn sharp and almost lemony as they cook.
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1 hr 25 mintotal
1 hr 10 min hands-on15 min hands-off
Prep 20 min · Cook 50 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Includes prep-ahead time.
Method
In a pressure cooker, heat a portion of the oil. Add half of the chopped onions, ginger garlic paste, turmeric, and the mutton pieces. Sauté for 5 minutes until the meat is browned.
5 min
Add enough water to just cover the meat, season with a pinch of salt, and pressure cook until the mutton is 90% tender (about 4-5 whistles depending on the meat). Let the pressure release naturally.
While the mutton cooks, heat a little oil in a separate pan. Add the coriander seeds and dry red chillies, roasting until fragrant. Remove and blend into a coarse powder once cool.
In the same pan, add a bit more oil and sauté the washed gongura leaves and green chillies. Cook until the leaves completely wilt and turn into a mushy paste. Turn off the heat and lightly mash them.
In a heavy-bottomed kadai, heat the remaining oil. Splutter the black mustard seeds, then add the remaining chopped onions and sauté until golden brown.
Transfer the cooked mutton along with its broth into the kadai. Stir in the red chilli powder, ground coriander-chilli powder, and the mashed gongura paste.
Mix thoroughly and let the curry simmer on medium-low heat for 10-15 minutes until the mutton absorbs the sourness of the leaves and the oil floats to the top.
10–15 min
Sprinkle garam masala, adjust salt, and simmer for another 2 minutes before serving.
2 min
How to tell it's done
Fall-apart tender mutton pieces coated in a deeply rich, intensely tangy, and fiery dark green-red thick gravy.
Getting it right
Tip
Gongura leaves naturally impart a sharp sourness. Frying the leaves well in oil before adding them to the curry reduces the raw tartness and balances the overall flavor.
What to serve it with
Authentically served with mounds of hot white rice, a dollop of ghee, and raw onion rings on the side.
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