Gongura Mutton

A spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves
 
Ingredients:

• ·         1/2 kg lamb meat, cleaned and cut into pieces
• ·         1/2 tsp turmeric powder
• ·         Salt to taste
• ·         10 cloves of garlic
• ·         1/2 inch piece of ginger
• ·         For the curry
• ·         3 tblsp cooking oil
• ·         4 cloves (laung)
• ·         4 whole green cardamoms (hari ilaichi)
• ·         2 bay leaves
• ·         1 large cinnamon stick
• ·         200 g gongura leaves
• ·         1 large onion thinly chopped
• ·         1 stem large curry leaves

 
Procedure:

• ·         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.
• ·         Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• ·         Sauté till the oil is separated from the mixture.
• ·         Now add the meat pieces and sauté 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.