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Tender mutton pieces simmered in a tangy, spicy gravy made from fresh gongura (sorrel) leaves. This iconic Andhra delicacy is a burst of bold flavors, perfect with hot rice or rotis.
For 4 servings
Marinate the Mutton
Prepare the Gongura Paste
Pressure Cook the Mutton
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Tender mutton pieces simmered in a tangy, spicy gravy made from fresh gongura (sorrel) leaves. This iconic Andhra delicacy is a burst of bold flavors, perfect with hot rice or rotis.
This andhra recipe takes 90 minutes to prepare and yields 4 servings. At 330.8 calories per serving with 36.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base
Combine and Simmer
Finish and Serve
Replace mutton with bone-in chicken to make Gongura Chicken. Reduce the pressure cooking time accordingly (usually 2-3 whistles).
Add cubed potatoes along with the mutton in the pressure cooker for a more wholesome curry.
To make a semi-dry version (Gongura Mutton Vepudu), reduce the amount of water used for cooking and simmer uncovered until most of the liquid has evaporated.
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 for forming hemoglobin, which transports oxygen in the blood. This helps prevent anemia and boosts energy levels.
Gongura leaves are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
Mutton contains essential minerals like zinc and phosphorus, which play a crucial role in maintaining bone density and health.
One serving of Gongura Mutton (approximately 260g) contains around 350-450 calories, depending on the fat content of the mutton and the amount of oil used.
Gongura Mutton can be part of a balanced diet. Mutton is a great source of protein and iron. Gongura leaves are rich in Vitamin C, iron, and antioxidants. However, the dish is high in saturated fat from the mutton and can be spicy, so it should be consumed in moderation, especially by those with heart conditions or digestive sensitivities.
Yes, you can use boneless mutton. Reduce the cooking time in the pressure cooker slightly, as boneless meat cooks faster than bone-in.
If the curry is excessively tangy, you can balance it by adding a pinch of sugar or jaggery. You can also add a tablespoon of fresh cream or a few cashew nuts ground into a paste to mellow the sourness.
Leftover Gongura Mutton can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat thoroughly before serving.