Why is my Gongura Mutton too sour?

The gongura variety can vary in sharpness. Simmer the curry a bit longer and balance it with a little more onion-tomato masala next time.

Can I cook the gongura along with the mutton from the start?

It is better not to. Cooking it separately helps keep its bright tang and prevents the flavor from turning muddy in the pressure cooker.

How do I know when the mutton is done?

A piece should be tender near the bone and easy to bite through, but not falling apart completely before the final simmer.

How long can I store leftover Gongura Mutton?

Refrigerate it in an airtight container for up to 2 days. Reheat gently on the stove until hot throughout.

What goes best with Gongura Mutton?

It is especially good with hot steamed rice, but also works well with roti, chapati, or plain jeera rice.

Home / Recipes / andhra / Gongura Mutton

andhraMediumnon vegetariangluten freedairy freenut free

Gongura Mutton

RATING

4.4/5(67)

TASTE SCORE

9/10

A bold Andhra-style mutton curry where tender pieces of goat are cooked with red sorrel leaves for a deep tangy finish. The rich meat and sharp gongura balance beautifully, making it excellent with hot rice or roti.

PREP

20m

COOK

45m

SERVES

1 KATORI

618 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the mutton and gongura.
1.Rinse the mutton pieces and drain well.
2.Wash the gongura leaves thoroughly and remove any thick stems.
3.Slice the onion, chop the tomato, slit the green chili, and keep the coriander leaves ready.
TIPDrain the mutton well so it sears better and the masala does not turn watery.
saute · ~7 min
Cook the gongura leaves.
Heat 1 tsp oil in a pan and add the gongura leaves. Cook on medium heat until they wilt down completely and turn soft. Cool slightly, then mash them lightly with a spoon.
TIPDo not add extra water while cooking gongura; the leaves release enough moisture on their own.
saute · ~12 min
Build the masala base.
1.Heat the remaining oil in a pressure cooker over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and green chili, then cook until the onion turns light golden.
4.Add ginger-garlic paste and sauté until the raw smell goes away.
5.Add tomato and cook until soft and pulpy.
TIPKeep the heat medium so the ginger-garlic paste cooks fully without burning.
mix · ~5 min
Season the mutton.
Add the mutton to the cooker along with red chili powder, turmeric powder, coriander powder, garam masala, black pepper, and salt. Mix well and cook for 4 to 5 minutes so the meat is coated with the masala.
pressure cook · ~20 min
Pressure cook the mutton.
Pour in water, stir, and close the cooker. Pressure cook on medium heat until the mutton is tender, about 5 to 6 whistles, then let the pressure release naturally.
TIPBone-in mutton can vary in cooking time; if needed, cook for 1 or 2 more whistles after checking.
simmer · ~10 min
Add gongura and finish the curry.
Open the cooker, add the cooked gongura, and mix well. Simmer uncovered until the curry thickens and the sour gongura blends into the mutton masala.
TIPLet the curry reduce until the oil shows at the edges for the best Andhra-style finish.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the gongura separately first; this keeps its tang sharp instead of getting dulled in the pressure cooker.
2
Lightly mash the wilted gongura before adding so it melts evenly into the gravy without stringy bits.
3
Brown the onions to light golden only; very dark onions can make the curry taste slightly bitter with gongura.
4
After pressure cooking, check one piece near the bone; it should yield easily before you add the gongura.
5
Simmer uncovered after adding gongura until oil shows at the edges, which means the sour leaves have blended into the masala.
6
This curry tastes even better after a few hours of rest, when the mutton absorbs the gongura's sour-spicy flavor.
7
Reheat on low heat with a splash of water if needed, because the gravy thickens noticeably as it sits.