Gongura Mutton

Ingredients

• Mutton: 500g, curry cut
• Gongura Leaves (Sorrel): 1 large bunch, washed
• Onions: 2 large, finely chopped
• Green Chilies: 4-5, slit
• Ginger-Garlic Paste: 2 tbsp
• Red Chili Powder: 2 tsp
• Turmeric Powder: 1/2 tsp
• Coriander Powder: 1 tbsp
• Garam Masala: 1 tsp
• Oil: 4 tbsp
• Salt: to taste

Instructions

1. 1

   Pressure cook mutton with salt, turmeric, and a little ginger-garlic paste until tender. Keep the stock.

2. 2

   In a separate pan, heat 1 tbsp of oil and sauté the gongura leaves until they wilt and become mushy. Set aside.

3. 3

   In a large pan, heat the remaining oil. Add onions and sauté until golden brown.

4. 4

   Add the remaining ginger-garlic paste and green chilies. Fry for a minute.

5. 5

   Add red chili powder, coriander powder, and salt. Cook for a minute.

6. 6

   Add the cooked mutton pieces (without the stock) and fry for 5-7 minutes until the masala coats the mutton well.

7. 7

   Add the cooked gongura paste and mix thoroughly.

8. 8

   Pour in the reserved mutton stock, adjust salt, and bring to a simmer.

9. 9

   Cover and cook for 10-15 minutes, allowing the flavors to meld.

10. 10

    Sprinkle with garam masala and serve hot with rice or roti.