Monday, February 4, 2013

Gongura Mutton / Sorrel leaves with Lamb or Goat

This post has been sitting in my drafts for a long time...well to say actually lots of recipes are sitting in my drafts for a long time and the corresponding pictures in my pictures folder - resting! They both are not able to get together at all! I am sure the drafts are longing for the pictures and the pictures are longing for their drafts. Hopefully I will be able to bring both of them together soon! :)

Can't believe its 1st of Feb already and maybe that's the reason for all the lovey dovey mushiness going on! Its in the atmosphere, the commercially made atmosphere that is!!!
Well I don't mind it though! Atleast people get one day or one month, which ever the case maybe to declare their undying love or care for their better half or their future better half! I think its a good idea - we may not have time in our every day life and so Valentine's day reminds us to tell that some special person that 'We love them and we care for them'. I hope everyone will 'make use' of this day to it extreme! :) We shall talk about that later!

Gongura being a very popular for us Andhaites and I am sure many of you have heard about the numerous preparations with it. Here is one more popular dish called Gongura mutton. This can be made with lamb or goat, which ever you like or which ever is available at the time! A big bunch of sorrel leaves and some simple spices make this dish very delicious and yummy!
Though it takes a little long time to cook, the meat cooks, becomes tender and delectable! All the spices marinate with the meat and make a good gravy which can be eaten with rice or with rotis.


1 lb mutton (bite sized pieces)
1 big bunch of gongura leaves (about 1/2 lb of leaves only)

2 tbsp oil
1 large onion, chopped
1 tomato, chopped
1 tbsp ginger garlic paste
2 tbsp gasalu kobari paste, poppy seeds (gus gus) and coconut paste ( 1 1/2 tbsp coconut powder and 1/2 tbsp gus gus , made into paste with some water) (This is optional)
2-3 tsp of chilli powder (you may add more if you want it more spicy....I used plenty more)
1/2 tsp turmeric powder
1 tsp garam masala powder
chopped coriander leaves
salt to taste


Chop the gongura leaves, add them to a empty pot, add about 1/4 cup of water, cover it and put it on medium heat. When they are half way cooked through, add some salt and chilli powder. Let it cook fully through, which means, it becomes completely soft and mushy. Use the back of the spoon or spatula to mash it up even more. If you like it totally smooth, just process it using a hand blender or food processor. When cooked it will be about 1 cup of cooked gongura leaves.

In another pot, add the oil and saute the onions until they are translucent.
Add the ginger garlic paste and saute for another minute.
Add the chopped mutton and some salt. Let this cook for about 6-7 minutes. Add the tomato and keep cooking for another 5 minutes.
Now add the gasalu kobari paste, turmeric, chilli powder and keep cooking for another 15-20 minutes, until its cooked through. If they isn't enough water in the mutton, add some.
When the mutton is cooked through, add the mushy gongura leaves, some extra water, garam masala and coriander leaves. Let this cook for another 10 minutes, until the curry thickens to required consistency.
Serve it along side hot steamy rice or some hot rotis.
If you like the sour taste of gongura leaves and like a spicy gravy, I am sure you will like this.


  1. I have never used Gongura leaves...But the preparation looks very appealing..I love to have this mutton with hot chapatis

  2. My mouth is watering Smitha...That's an luscious dish....craving for this now...


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