Gongura Mamsam
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
6 steps. 60 minutes total.
- 1
Step 1
- a.Marinate and Cook the Mutton
- b.In a bowl, combine the mutton pieces, 1 tbsp of ginger-garlic paste, 1/4 tsp of turmeric powder, and 1 tsp of salt. Mix well and let it marinate for at least 20 minutes.
- c.Transfer the marinated mutton to a pressure cooker. Add 1.5 cups of water.
- d.Close the lid and pressure cook on medium heat for 6-7 whistles, or for about 25-30 minutes until the mutton is tender and falls off the bone.
- e.Allow the pressure to release naturally before opening the lid. Set aside.
- 2
Step 2
- a.Prepare the Gongura Paste
- b.While the mutton is cooking, thoroughly wash the gongura leaves and discard the thick stems.
- c.In a small pan, add the gongura leaves and 3-4 tablespoons of water. Cook on low-medium heat for 5-7 minutes, stirring occasionally, until the leaves wilt completely and turn into a mushy pulp.
- d.Turn off the heat and let it cool slightly. Mash the cooked leaves with the back of a spoon to form a coarse paste. Set aside.
- 3
Step 3
- a.Prepare the Curry Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add mustard seeds and cumin seeds. Once they begin to splutter, add the broken dry red chillies and sauté for 30 seconds.
- d.Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
- 4
Step 4
- a.Sauté Aromatics and Spices
- b.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
- c.Add the chopped tomatoes and cook for 5-6 minutes until they become soft and pulpy.
- d.Lower the heat and add the red chilli powder, remaining 1/4 tsp turmeric powder, and coriander powder. Stir and cook the masala for 2-3 minutes until the oil begins to separate from the mixture.
- 5
Step 5
- a.Combine and Simmer
- b.Add the cooked mutton along with its stock to the pan. Mix well to coat the mutton with the masala.
- c.Stir in the prepared gongura paste and the remaining salt. Combine everything thoroughly.
- d.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes, allowing the mutton to absorb the tangy and spicy flavors of the gravy.
- 6
Step 6
- a.Finish and Serve
- b.Uncover the pan, add the garam masala powder, and give it a final stir. Cook for another minute.
- c.Turn off the heat and let the curry rest for at least 10 minutes before serving. This helps the flavors to meld beautifully.
- d.Serve hot with steamed rice, ragi sangati, or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use tender, young goat meat (leg or shoulder cut) for the best texture.
- 2The sourness of gongura leaves can vary. Taste and adjust the quantity if needed before adding to the curry.
- 3Sautéing the onions until deeply golden brown is crucial for the flavor base of the curry.
- 4This curry tastes even better the next day as the flavors have more time to meld together.
- 5For a richer flavor, you can use ghee instead of oil for the tempering.
Adapt it for your goals.
Vegetarian
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).
Chicken VersionChicken Version
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.
Creamier GravyCreamier Gravy
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.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Iron Powerhouse
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.
Packed with Vitamins
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.
Anti-inflammatory Properties
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.
Frequently asked questions
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.