Guntur classic · serves 4
Gongura Mamsam (Mutton with Sorrel Leaves)
గోంగూర మాంసం · गोंगुरा मटन · गोंगूर-अजमांसम् · Gongura Mamsam · Gongura Mutton
Gongura mamsam is mutton cooked with gongura, the sour sorrel leaf that Andhra, and Guntur above all, treats as its own. The mutton is cooked soft with chilli and turmeric, then simmered with gongura that has been sauteed down to a dark, tangy paste, until the curry is thick and the oil rises to the top.
Gongura's sharp sourness needs strong heat to stand up to it, and that comes from our Teja chilli powder, the extra-hot Guntur chilli, with our turmeric powder alongside. Serves 4 with rice.
- Prep20 min
- Cook60 min
- Total80 min
- Serves4
In short
Pressure-cook mutton with Teja chilli powder, turmeric powder and ginger-garlic paste, then simmer it with an onion masala and sauteed gongura leaves till thick and the oil floats on top.
మటన్ను తేజ కారం, పసుపు, అల్లం వెల్లుల్లి ముద్ద, ఉప్పుతో కుక్కర్లో ఉడికించండి. ఉల్లిపాయ మసాలాలో మటన్, నూనెలో మగ్గించిన గోంగూర కలిపి, నూనె పైకి తేలేవరకు ఉడికించండి. గోంగూర పులుపు ఒక్కో కట్టకు ఒక్కోలా ఉంటుంది; కలిపిన తర్వాతే రుచి చూసి ఉప్పు, కారం సరిచేయండి.
मटन को तेजा मिर्च पाउडर, हल्दी, अदरक-लहसुन पेस्ट और नमक के साथ कुकर में पकाएँ। प्याज़ के मसाले में मटन और तेल में गलाए गोंगुरा पत्ते मिलाकर, तेल ऊपर आने तक पकाएँ। गोंगुरा की खटास हर गड्डी में अलग होती है; मिलाने के बाद ही चखकर नमक और मिर्च ठीक करें।
Ingredients serves 4
For the mutton
- 750 g mutton bone-in curry cut, washed and drained
- 2 tsp Teja chilli powder very hot; use 1 tsp for medium heat
- ½ tsp turmeric powder
- 1½ tbsp ginger-garlic paste
- 1 tsp salt plus more to taste at the end
- 1½ cups water
For the gongura
- 4 cups gongura leaves about 2 bunches (150 g), picked from the stems, washed and drained well
- 1 tbsp oil
- 4 green chillies slit
For the masala
- 4 tbsp oil groundnut oil is the usual choice
- 3 cloves, 2 green cardamoms, 1-inch cinnamon stick whole
- 2 large onions finely chopped
- 1 sprig curry leaves
- 1 tbsp coriander powder
- 1 tsp garam masala
Method
- Put the mutton in a pressure cooker with the Teja chilli powder, turmeric powder, ginger-garlic paste and salt, mix well and leave for 15 minutes.
- Pressure-cook the mutton with Teja chilli powder, turmeric, ginger-garlic paste, salt and water. Add the 1½ cups water and cook for 5–6 whistles on medium heat, then let the pressure drop on its own.
- Open the cooker and check a piece: the mutton is done when it is tender and pulls away from the bone easily with a spoon. If not, cook for 1–2 more whistles.
- While the mutton cooks, heat the 1 tbsp oil in a pan on medium heat.
- Saute the gongura with green chillies in a little oil till it melts to a dark paste. This takes 8–10 minutes; stir often and mash the leaves with the back of the spoon as they wilt.
- Heat the 4 tbsp oil in a heavy kadai on medium heat and add the cloves, cardamoms and cinnamon.
- Fry the onions with whole spices till golden. Add the curry leaves with the onions, and give them 10–12 minutes, stirring often.
- Stir in the coriander powder and fry for 30 seconds. Add the mutton and its stock, then the gongura.
- Simmer till thick and the oil floats on top. Keep the heat low, stir now and then, and allow 12–15 minutes. Taste and adjust the salt now, once the sourness of the gongura is in.
- Stir in garam masala. Cook 2 more minutes, then switch off and rest for 10 minutes before serving.
Tips
- Taste after the gongura goes in; its sourness varies from bunch to bunch.
- Teja chilli powder is very hot. For medium heat use 1 tsp, or Sannam chilli powder; do not cut it out entirely, or the gongura tastes flat and sour.
- Do not use an aluminium pan for the gongura; its sourness reacts with the metal and darkens the curry. Use steel or cast iron.
- If the gongura is very sour, add 1 more onion to the masala to balance it.
Variations
- Gongura chicken: use 750 g bone-in chicken, skip the pressure cooker and cook it covered in the masala for 20–25 minutes, until no pink remains near the bone, before the gongura goes in.
- Gongura royyalu: use 500 g cleaned prawns, add them after the onions and cook 5–6 minutes, just until they turn pink and curl, then add the gongura.
- Red chilli gongura: fry 6 dried red chillies with the gongura and grind them together for a darker, sharper curry.
Serving
Serve hot with steamed rice and a spoon of ghee, or with jonna rotte. A plain raw onion on the side is the Guntur way.
Storage
Keep covered in the fridge for up to 3 days; reheat until steaming hot all the way through. Like most sour curries, it tastes better the next day.
Questions
What is gongura in English?
Gongura is sorrel leaves, also called roselle or red sorrel (ambadi in Marathi, pitwa in Hindi). The leaves are sour and cook down to a dark paste.
Can I use gongura pickle instead of gongura leaves?
Yes, in a pinch. Stir in 3–4 tbsp gongura pickle in place of the sauteed leaves and cut down the salt and chilli powder, since the pickle already has both.
How long should I pressure-cook mutton for gongura mamsam?
About 5–6 whistles on medium heat for bone-in curry-cut mutton. It is done when the meat pulls away from the bone easily; older mutton may need 1–2 more whistles.
How do I make gongura mutton less spicy?
Use 1 tsp Teja chilli powder or swap in Sannam chilli powder, and use 2 green chillies. Keep some heat, as it balances the sourness of the gongura.
