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A classic Andhra delicacy where tender mutton is slow-cooked in a tangy, spicy gravy made from fresh sorrel leaves (Gongura). This fiery and flavorful curry is a true taste of South Indian comfort food.
For 4 servings
Marinate the Mutton
Cook the Gongura Leaves
Prepare the Curry Base
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A classic Andhra delicacy where tender mutton is slow-cooked in a tangy, spicy gravy made from fresh sorrel leaves (Gongura). This fiery and flavorful curry is a true taste of South Indian comfort food.
This andhra recipe takes 70 minutes to prepare and yields 4 servings. At 377.61 calories per serving with 36.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear Mutton and Sauté Spices
Pressure Cook the Mutton
Combine and Finish the Curry
Replace mutton with chicken (bone-in or boneless) to make Gongura Chicken. Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Make a vegetarian version by using potatoes, paneer, or a mix of vegetables like carrots and beans instead of mutton.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
For a richer, creamier texture, you can add 2 tablespoons of cashew paste or a splash of coconut milk during the final simmering stage.
Mutton is a high-quality source of protein, essential for building and repairing tissues, muscle growth, and overall body function.
Both mutton and Gongura leaves are excellent sources of iron, which is vital for forming hemoglobin, preventing anemia, and boosting energy levels.
The spices used, such as turmeric, ginger, and garlic, possess anti-inflammatory and antioxidant properties that help strengthen the immune system.
Gongura leaves are packed with Vitamin C, which aids in iron absorption and immune function, and Vitamin A, which is important for vision and skin health.
A single serving of Ambada Gosht (approximately 1 cup or 280g) contains around 400-480 calories, depending on the fat content of the mutton and the amount of oil used.
Ambada Gosht can be part of a healthy diet in moderation. Mutton is an excellent source of protein and iron. Gongura leaves are rich in iron, folic acid, and vitamins A and C. To make it healthier, use lean mutton and control the amount of oil.
While Gongura provides a unique tangy flavor, you can substitute it with a combination of spinach and a souring agent like tamarind paste or amchur (dry mango powder) to mimic the taste profile.
Yes, you can. Cook the mutton in a heavy-bottomed pot or Dutch oven. After searing, add water, cover, and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more water during the cooking process.
The sourness can be balanced by the richness of the mutton and the spice from the chilies. If you find it too tangy, you can add a pinch of sugar or a small amount of jaggery to mellow the flavor.
Leftover Ambada Gosht can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve on the second day.