Gongura mamsam or lamb cooked with sorrel leaves. In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Gongura Mutton – Mutton cooked in red sorrel leaves When one talks of Andhra food, the first thing they would say, ‘Spicy’. Honestly, its not as spicy as its made out to be.

Gongura mamsam or lamb cooked with sorrel leaves A delicacy prepared in most homes on Kanuma, the third day of our traditional harvest festival, Sankranti. When they are half way cooked through, add some salt and chilli powder. Let it cook fully through, which means, it becomes completely soft and mushy. You can have Gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Gongura mamsam or lamb cooked with sorrel leaves

  1. Prepare 250 Grams of Lamb Mutton Boneless or.
  2. You need 250 Grams of Lamb with bone / cartilege (seena) or chops.
  3. It’s 250 Grams of Marrow bones.
  4. Prepare 5 of Sorrel Bunchs leaves.
  5. It’s 4 of Green chillies.
  6. You need 2.5 Teaspoons of Chilli powder.
  7. You need 1/2 Teaspoon of Turmeric powder.
  8. Prepare 1 Teaspoon of mixed spices (garam masala).
  9. You need 2 Teaspoons of Coriander seeds powder.
  10. Prepare 1 Teaspoon of pepper Ground.
  11. It’s To Taste of Salt.
  12. It’s 1.5 Tablespoons of Ginger Garlic Paste.
  13. You need 3 Tablespoons of Oil.
  14. Prepare 2 of Onions.

Use the back of the spoon or spatula to mash it up even more. Let it boil few mins then add gongura leaves (wash gongura leaves and discard the stem)cover with a lid then cook few mins until the leaves are well cooked. Then drain the water from gongura and blend it into smooth paste with the help of blender. Key Ingredients: Lamb meat, Turmeric powder, Salt, Ginger-garlic paste, Refined oil, Cloves, Cardamoms, Cinnamon, Cumin seeds, Onions, Ginger garlic paste, Gongura leaves, Red chilli powder,.

Gongura mamsam or lamb cooked with sorrel leaves instructions

  1. Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder..
  2. Pluck sorrel leaves and wash. In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Let the onions turn brown. Add chopped sorrel leaves. The leaves will cook in few minutes. Set aside..
  3. Pressure cook meat for 2 whistles and on simmer flame for 15 minutes. Let cool and add the meat to the sorrel leaves. Add coriander seeds powder and ground pepper. Let the leaves cook well along with the meat on slow flame until the water is evaporated..
  4. Gongura mamsam is ready to be served with steamed rice..

Sorrel leaves are like an elixir for our skin, fighting all types of skin diseases like eczema, ringworm, etc. Sorrel is rich in vitamin C. Gongura Leaves are also known as Sorrel Leaves in English, pulicha keerai in Tamil, Pundi Palle/Pundi Soppu in Kannada and ambaadi In Marathi. In this recipe, the Gongura leaves are cooked separately along with onions and garlic and a few spices and then combined into the cooked dal to make the Gongura Pappu. But here is my version of the same dish with a slight twist.

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