Gongura Mutton or Gongura Mamsam is a traditional mouthwatering recipe from Andhra Pradesh. In this recipe, tender soft mutton/lamb is cooked in a spicy masala base with sour red sorrel leaves enriching the flavor of mutton, giving it a distinctive fiery tangy taste and an aroma that is a delight to the senses.
An authentic Andhra non-vegetarian meal is incomplete without Gongura Mutton, a delicacy prepared in most homes on Kanuma, the third day of Sankranti. There are different dishes one can make with mutton like Mutton curry, Mutton biryani, Mutton Keema. But this recipe has its distinctive flavor because of the sourness of the Gongura leaves, which has rich iron content. There are 2 types of sorrel leaves – one is red stem sorrel leaves and the other is green stem sorrel leaves. I always use the red sorrel leaves as these are sourer than the green one.
If you want to explore the South Indian recipes, this dish is a must-try. I like this dish very much because of its tangy and spicy taste. This goes well with the rice, roti, Pulao, and biryani as well. Here is our step-by-step guide on how to make this Authentic Andhra Style Gongura Mutton at home with simple ingredients that are available easily in everyone’s kitchen.
Recipe Ingredients & Cooking Process
- Note: You can change the Servings count below to get updated ingredient quantities.
Gongura Mutton / Gongura Mamsam
- Pressure Cooker
- 500 g Mutton
- 150 g Red Gongura (Sorrel) leaves
- 1/2 tsp Turmeric powder
- 1 tbsp Ginger-garlic paste
- 1 no. Onion (finely chopped)
- 4 tbsp Oil
- 2 tsp Red chili powder
- 1 1/2 tsp Coriander powder
- 1 tsp Cumin powder
- 3 no. Green chilies (cut lengthwise)
- 1 tsp Shahi jeera
- 3 no. Cardamom
- 3 no. Cloves
- 1 inch stick Cinnamon
- 2 no. Red Chillies
- Salt – to taste
- Water – as required
Preparation of Gongura Mamsam
- Take the tender mutton pieces, and wash them properly.
- Add salt, 1/4 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp jeera/cumin powder, 2 tbsp of oil and mix until the pieces are coated well.
- Refrigerate the marination for an hour.
Making of Gongura Mutton
- Take marinated mutton in a pressure cooker, add 1/2 cup of water, mix well, and cook it with closed lid till 4 whistles on medium flame. If you are not marinating the mutton, need to cook till 6-8 whistle.
- Now, heat the remaining oil in a pan, add the whole garam masala, along with shahi jeera, red chillies, and saute for a while.
- Once they start spluttering, add finely chopped onions, green chillies and fry till the onions change color to little brown.
- Now add ginger-garlic paste, and saute it till the raw flavor is gone.
- To it, add the washed sorrel leaves, mix well, and cook it on a very slow flame till the leaves have blended well.
- Add remaining turmeric powder, red chilli powder, coriander powder, cumin powder, and curry leaves. Mix well and cook the mixture till oil oozes out.
- Then, add cooked mutton along with the gravy to the same pan and let it cook for 5 more minutes so that they get well wrapped with the spices mixture / paste.
- Add little water if the curry becomes too thick and cook according to your taste, and consistency you want.
- Serve Gongura Mutton with plain rice with few drops of ghee or with roti or any pulav dish.
- Always make sure to use a lamb that tastes better than using the meat of an aged sheep or goat. It takes a longer time to get cooked or to tenderize and the taste too changes as compared to buying the meat of a lamb.
- Marinate mutton for at least 1 hour if time allows. The longer it marinates, the more tender your meat will be.
- For this recipe, always use red sorrel leaves.
- If you don’t want too tangy then reduce the amount of sorrel leaves, or increase the quantity of red chilli powder and green chillies.
- Do not add water while cooking sorrel leaves as it needs to be cooked in oil only.
- I sometimes add 1/2 tsp garam masala in the end, which is optional.