Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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 or lamb cooked with sorrel leaves is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Gongura mamsam or lamb cooked with sorrel leaves is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
- Make ready 250 Grams Lamb Mutton Boneless or
- Prepare 250 Grams Lamb with bone / cartilege (seena) or chops
- Get 250 Grams Marrow bones
- Take 5 Sorrel Bunchs leaves
- Prepare 4 Green chillies
- Prepare 2.5 Teaspoons Chilli powder
- Prepare 1/2 Teaspoon Turmeric powder
- Get 1 Teaspoon mixed spices (garam masala)
- Get 2 Teaspoons Coriander seeds powder
- Take 1 Teaspoon pepper Ground
- Make ready To Taste Salt
- Get 1.5 Tablespoons Ginger Garlic Paste
- Get 3 Tablespoons Oil
- Prepare 2 Onions
Remove from the heat and let it cool. Tamper mustard seeds and curry leaves. Add chopped onions and fry for few mins. Add gongura paste and saute a while.
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.
Add mutton stew and salt to taste. #nonvegcurries - Gongura Mamsam (mutton) is a traditional and a very popular Andhra cuisine. But here is my version of the same dish with a slight twist. Instead of the gongura greens, I have used the bottled gongura pickle. Gongura is also known as sorrel leaves, chukka or ambada bhaji.. In Andhra, there are many dishes made with gongura that includes Gongura dal, Gongura Mamsam, Gongura Pachadi and the very famous Gongura Pickle.
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