Ambada Gosht with Jowar Roti

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces with turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, and 1 tsp salt.
   • Mix thoroughly to ensure the mutton is evenly coated.
   • Let it marinate for at least 20 minutes at room temperature.
2. 2

   Cook the Gongura Leaves

   • While the mutton marinates, place the gongura leaves in a small pan with 3-4 tablespoons of water.
   • Cook over medium heat for 5-7 minutes, stirring occasionally, until the leaves wilt and turn mushy.
   • Mash the cooked leaves into a coarse paste using the back of a spoon or a masher. Set aside.
3. 3

   Prepare the Curry Base

   • Heat oil in a pressure cooker over medium-high heat.
   • Add the chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
   • Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw smell disappears.
4. 4

   Sear Mutton and Sauté Spices

   • Add the marinated mutton to the cooker. Increase the heat to high and sear for 5-6 minutes, stirring frequently, until browned on all sides.
   • Reduce the heat to medium, add the remaining 1 tsp red chili powder and coriander powder. Sauté for 1-2 minutes until the spices are fragrant.
   • Stir in the chopped tomatoes and cook for 3-4 minutes until they soften.
5. 5

   Pressure Cook the Mutton

   • Pour in 1.5 cups of water and add the remaining 0.5 tsp of salt. Stir well, scraping the bottom of the cooker to release any browned bits.
   • Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to medium-low and cook for 20-25 minutes (or 6-7 whistles).
   • Turn off the heat and allow the pressure to release naturally.
6. 6

   Combine and Finish the Curry

   • Carefully open the cooker once the pressure has fully released.
   • Stir in the mashed gongura paste and the garam masala powder.
   • Simmer the curry on low heat, uncovered, for 8-10 minutes. This allows the tangy flavor to meld with the mutton and the gravy to thicken to your desired consistency.
   • Taste and adjust the salt if needed. Garnish with fresh coriander leaves and serve hot.