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A fiery and tangy mutton curry from Andhra Pradesh, where tender goat meat is slow-cooked with sour sorrel leaves (gongura). This iconic dish is a perfect blend of spicy and sour, best enjoyed with hot rice.
For 4 servings
Marinate and Cook the Mutton
Prepare the Gongura Paste
Prepare the Curry Base

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A fiery and tangy mutton curry from Andhra Pradesh, where tender goat meat is slow-cooked with sour sorrel leaves (gongura). This iconic dish is a perfect blend of spicy and sour, best enjoyed with hot rice.
This andhra recipe takes 85 minutes to prepare and yields 4 servings. At 386.44 calories per serving with 37.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Spices
Combine and Simmer
Finish and Serve
Replace mutton with 400g of firm mushrooms, paneer, or boiled jackfruit. Sauté the main ingredient with the masala and simmer for a shorter time (10-15 minutes).
Use 500g of bone-in chicken instead of mutton. Pressure cook for only 2-3 whistles (about 10-12 minutes) or cook directly in the pan until tender.
For a less intense tang and a richer gravy, stir in 2 tablespoons of fresh cream or coconut milk at the very end of cooking.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Both mutton and gongura leaves are rich in iron, a vital mineral that helps in the formation of hemoglobin, prevents anemia, and boosts energy levels.
Gongura leaves are a good source of Vitamin C, Vitamin A, and folic acid, which support immune function, maintain healthy vision, and aid in cell growth and development.
The spices used in the curry, particularly turmeric (containing curcumin) and ginger, possess natural anti-inflammatory compounds that can help reduce inflammation in the body.
Gongura, also known as sorrel leaves or 'pulicha keerai', is a green leafy vegetable widely used in Andhra cuisine. It is prized for its distinctively sour and tangy flavor, which adds a unique character to dishes.
Absolutely. You can cook the mutton in a heavy-bottomed pot on the stovetop. It will require more time and water; simmer the mutton for about 60-90 minutes, or until it is completely tender, before proceeding with the recipe.
It can be part of a balanced diet. Mutton is a great source of protein and iron, while gongura leaves are rich in vitamins and antioxidants. However, due to the red meat and oil, it is moderately high in calories and fat, so portion control is recommended.
A single serving of approximately 310g contains around 480-550 calories. The exact number can vary based on the fat content of the mutton and the amount of oil used in preparation.
To make it milder, reduce the quantity of red chilli powder and green chillies. You can also deseed the green chillies before slitting them to remove most of their heat.
Store leftover Gongura Mamsam in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight, making it taste even better the next day. Reheat thoroughly before serving.