October 28, 2009

Gongura Mutton Recipe

Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Gongura is popular in the state of Andhra Pradesh. Gongura is called Puntikura in the Telangana. Gongura Pachadi in Andhra Cuisine is world famous. Other well known recipes made with Gongura as the main ingrdient are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp). Here iam sharing the Gongura Mutton Recipe.


  • 1/2-kg lamb meat
  • 1/2-tsp turmeric powder
  • 10-cloves of garlic
  • 1/2-inch piece of ginger
  • Salt to taste

For the curry:

  • 3-tblsp cooking oil
  • 4-cloves
  • 4-whole green cardamoms
  • 2-bay leaves
  • 1-large cinnamon stick
  • 200gms-gongura leaves
  • 1-large onion thinly chopped
  • 1-stem large curry leaves
  • 4-green chilies
  • coriander Leaves
  • Salt to taste
How to make gongura mutton:

  • Boil the mutton and ginger garlic with some salt in a pressure cooker.
  • Fish out the ginger garlic and make a paste of it and keep aside.
  • Now in a pan heat oil and add all the whole spices.
  • Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
  • Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
  • Saute till the oil is separated from the mixture.
  • Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.
  • Then add water for curry and boil till it thickens
  • Garnish with fresh coriander or mint leaves and serve with rice.

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indianadoc said...

Is this Sailu garu's blog? or is it another instance of mean plagiarism?