Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Gongura Mutton - Mutton cooked in red sorrel leaves 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 ’spicy’ indeed!
Gongura mamsam or lamb cooked with sorrel leaves is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Gongura mamsam or lamb cooked with sorrel leaves is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this 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
- Make ready 250 Grams Lamb with bone / cartilege (seena) or chops
- Get 250 Grams Marrow bones
- Make ready 5 Sorrel Bunchs leaves
- Make ready 4 Green chillies
- Take 2.5 Teaspoons Chilli powder
- Make ready 1/2 Teaspoon Turmeric powder
- Take 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
- Prepare 3 Tablespoons Oil
- Take 2 Onions
Stir and add the finely chopped sorrel leaves (gongura) to it. When they are half way cooked through, add some salt and chilli powder. Let it cook fully through, which means, it becomes completely soft and mushy. Use the back of the spoon or spatula to mash it up even more.
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.
Let it cook fully through, which means, it becomes completely soft and mushy. Use the back of the spoon or spatula to mash it up even more. Additinal masala and Garnish: Key Ingredients: Lamb meat, Turmeric powder, Salt, Ginger-garlic paste, Refined oil, Cloves, Cardamoms, Cinnamon, Cumin seeds, Onions, Ginger garlic paste, Gongura leaves, Red chilli powder,. Mince up the sorrel leaves. (This can be done roughly, and it's also possible to make the jam without chopping them at all.). Add the minced sorrel leaves to a saucepan with the sugar and a small amount of water and simmer it down.
So that’s going to wrap this up for this exceptional food gongura mamsam or lamb cooked with sorrel leaves recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
