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Gongura Mamsam Recipe | CraftMyMeals | CraftMyMeals

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Gongura Mamsam

andhramediumnon-vegetariangluten-freedairy-freenut-free

kosher

low-carb

high-protein

Gongura Mamsam

Popularity

2.0

Taste Score:9/10

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.

Prep25m

Cook60m

Servings4

Serving:1 cup

386 cal

Ingredients

For 4 servings

500 g Mutton (bone-in, cut into 1.5-inch curry pieces)
2 bunch Gongura Leaves (medium size, about 200g, stems removed)
2 medium Onion (finely chopped)
2 medium Tomato (finely chopped)
2 tbsp Ginger Garlic Paste
4 pcs Green Chilli (slit lengthwise)
4 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
3 pcs Dry Red Chilli (broken in half)
1.5 tsp Red Chilli Powder (adjust to your spice preference)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1.75 cup Water (divided for cooking mutton and gongura)

Nutrition per Serving

386

Calories

37g

Protein

16g

Carbs

Instructions

1
Marinate and Cook the Mutton
- 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.
- Transfer the marinated mutton to a pressure cooker. Add 1.5 cups of water.
- 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.
- Allow the pressure to release naturally before opening the lid. Set aside.
2
Prepare the Gongura Paste
- While the mutton is cooking, thoroughly wash the gongura leaves and discard the thick stems.
- 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.
- 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
Prepare the Curry Base

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120 min

889cal

48gprotein

About This Gongura Mamsam Recipe

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.

20g

Fat

Fiber5g

Sodium1002mg

Potassium973mg

Phosphorus327mg

Know more about our calculations

Heat oil in a heavy-bottomed pan or kadai over medium heat.

Add mustard seeds and cumin seeds. Once they begin to splutter, add the broken dry red chillies and sauté for 30 seconds.

Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.

Sauté Aromatics and Spices

Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and pulpy.
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.

Combine and Simmer

Add the cooked mutton along with its stock to the pan. Mix well to coat the mutton with the masala.
Stir in the prepared gongura paste and the remaining salt. Combine everything thoroughly.
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.

Finish and Serve

Uncover the pan, add the garam masala powder, and give it a final stir. Cook for another minute.
Turn off the heat and let the curry rest for at least 10 minutes before serving. This helps the flavors to meld beautifully.
Serve hot with steamed rice, ragi sangati, or roti.

Pro Tips

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.

Recipe Variations

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 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 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.

Health Benefits

✨

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

What is Gongura?

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.

Can I make Gongura Mamsam without a pressure cooker?

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.

Is Gongura Mamsam healthy?

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.

How many calories are in one serving of Gongura Mamsam?

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.

How can I reduce the spiciness of the dish?

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.

How should I store leftovers?

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.