Gongura Mamsam (Andhra Mutton Curry)
The pride of Andhra cuisine! This mutton curry gets its intense sourness from the gongura (sorrel) leaves and its kick from Guntur red chilies. It’s an acquired taste, but once you love it, there’s no going back. Best served with hot steamed rice.
Prep Time
20 minutes
Cook Time
70 minutes
Ingredients
Instructions
Dry roast gongura leaves briefly, make coarse paste
Marinate mutton in half ginger-garlic paste + turmeric
Sauté onion paste til deep brown, add mutton, fry til color changes
Add chili powder, remaining ginger-garlic, gongura paste. Low heat covered til oil separates and mutton tender. Takes a while but worth it
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