Authentic Andhra Gongura Mutton Curry with Warm Steamed Sona Masuri Rice
Experience the bold and tangy flavors of Andhra cuisine with this robust mutton curry made from tart sorrel leaves. Tender meat simmered with aromatic spices pairs wonderfully with hot, fluffy rice.
80min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Heat half the oil in a heavy-bottomed pan and sauté the gongura leaves until they wilt and release their juices, then set aside to cool.
2
In a pressure cooker, heat the remaining oil, add cumin seeds and dry red chilies until they splutter.
3
Add sliced onions and sauté until golden brown, followed by the ginger-garlic paste until raw aroma disappears.
4
Add the mutton pieces, turmeric powder, and salt, and sear the meat on medium-high heat for 10 minutes.
5
Stir in red chili powder and coriander powder, add chopped tomatoes, and cook until tomatoes turn mushy.
6
Pour in a cup of water, cover the pressure cooker, and cook for 5 to 6 whistles until the mutton becomes tender.
7
Release pressure, mix in the cooked gongura paste, and simmer the curry on low heat for 10 minutes for flavors to meld.
8
Serve the hot and tangy mutton curry alongside freshly steamed Sona Masuri rice.
Ingredients
500g mutton, cut into pieces
3 cups fresh gongura (sorrel) leaves, washed and cleaned
2 large onions, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 tablespoons red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin seeds
4-5 dry red chilies
1/4 cup mustard oil or sesame oil
Salt to taste
4 cups cooked hot Sona Masuri rice
*This AI-generated recipe may contain inaccuracies.