Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Gongura mamsam is a spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves. direction Take mutton in a pressure cooker add cumin,coriander,red chilli powder,water,and salt mix and close it with the lid cook till the mutton is tender. But then if they were to eat Gongura Mamsam, I will have to agree that its ’spicy’ indeed! An authentic Andhra non-vegetarian meal is incomplete without Gongura With fresh sorrel leaves available in abundance at our local rythu bazaar, I bought a few bunches to prepare this traditional dish.
Gongura mamsam or lamb cooked with sorrel leaves is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Gongura mamsam or lamb cooked with sorrel leaves is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
- Get 250 Grams Lamb Mutton Boneless or
- Prepare 250 Grams Lamb with bone / cartilege (seena) or chops
- Make ready 250 Grams Marrow bones
- Prepare 5 Sorrel Bunchs leaves
- Get 4 Green chillies
- Get 2.5 Teaspoons Chilli powder
- Take 1/2 Teaspoon Turmeric powder
- Get 1 Teaspoon mixed spices (garam masala)
- Make ready 2 Teaspoons Coriander seeds powder
- Prepare 1 Teaspoon pepper Ground
- Prepare To Taste Salt
- Prepare 1.5 Tablespoons Ginger Garlic Paste
- Prepare 3 Tablespoons Oil
- Make ready 2 Onions
When one talks of Andhra food, the first thing they would say, ‘Spicy’. Honestly, its not as spicy as its made out to be. But then if they were to eat Gongura Mamsam, I will have to agree that its â€. A dish from Andhra, sorrel leaves with lamb, with a distinctive taste.
Instructions to make Gongura mamsam or lamb cooked with sorrel leaves:
- Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder.
- Pluck sorrel leaves and wash. In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Let the onions turn brown. Add chopped sorrel leaves. The leaves will cook in few minutes. Set aside.
- Pressure cook meat for 2 whistles and on simmer flame for 15 minutes. Let cool and add the meat to the sorrel leaves. Add coriander seeds powder and ground pepper. Let the leaves cook well along with the meat on slow flame until the water is evaporated.
- Gongura mamsam is ready to be served with steamed rice.
Mutton Gongura Curry - Mutton Sorell Leaves Curry Preparation in Telugu. Mutton with sorrel leaves is all time favorite mutton dish. Gongura is very rich in iron, vitamins and folic acid. A perfect rice recipe cooked with sorrel leaves and chana dal which are rich and healthy. It is a traditional food usually contains mutton, chicken or lamb or veggies but mutton is probably.
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