Gongura Mutton
An authentic non-vegetarian recipe from Andhra Pradesh, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Mutton (bone-in pieces)
200g Gongura (sorrel) leaves
250g Onions
150g Tomatoes
20g Ginger paste
20g Garlic paste
4piece Green chillies
4piece Dried red chillies
4g Turmeric powder
10g Red chilli powder
8g Coriander powder
5g Cumin seeds
3g Mustard seeds
15piece Curry leaves
60ml Oil
10g Salt
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the gongura leaves thoroughly and cook them in a small amount of water for 5 minutes until wilted. Blend into a coarse paste and set aside.
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Marinate the mutton pieces with turmeric, half the red chilli powder, ginger paste, garlic paste, and salt for at least 30 minutes.
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Heat oil in a pressure cooker over medium-high heat. Add mustard seeds and cumin seeds; let them splutter. Add dried red chillies and curry leaves.
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Add finely sliced onions and fry until golden brown, about 10 minutes.
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Add the remaining ginger-garlic paste and sauté for 2 minutes until fragrant.
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Add chopped tomatoes and cook until soft and oil separates, about 5 minutes.
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Add the remaining red chilli powder and coriander powder, stir well and cook for 2 minutes.
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Add the marinated mutton and sear on high heat for 5 minutes, turning to brown all sides.
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Add the gongura paste and slit green chillies. Mix well to coat the mutton. Add 200 ml water, close the pressure cooker, and cook for 4–5 whistles on medium heat.
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Open the cooker once pressure releases, check tenderness, and simmer uncovered for 10 minutes to thicken the gravy. Adjust salt and serve hot with steamed rice.
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Chef's Tips
Fresh gongura leaves give the best sour flavor; if unavailable, use a mix of spinach and a tablespoon of tamarind paste as a substitute.
The sourness of gongura varies by season — taste and adjust with a pinch of sugar if too tart.
Bone-in mutton adds more flavor to the gravy than boneless pieces.
This dish tastes even better the next day as the mutton absorbs the tangy gongura flavor overnight.
About This Dish
Gongura Mutton is a traditional non-vegetarian dish from Andhra Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh gongura leaves give the best sour flavor; if unavailable, use a mix of spinach and a tablespoon of tamarind paste as a substitute. - The sourness of gongura varies by season — taste and adjust with a pinch of sugar if too tart. - Bone-in mutton adds more flavor to the gravy than boneless pieces. - This dish tastes even better the next day as the mutton absorbs the tangy gongura flavor overnight.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium