Gongura Mamsam Vepudu

Ingredients

• - 300g mutton with gongura
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

1. Prepare gongura: Wash a large bunch of gongura (sorrel) leaves. Sauté in 1 tsp oil for 5 minutes until wilted. Blend to a coarse paste.
2. Marinate mutton: Cut 750g mutton into small pieces. Mix with 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric and salt. Marinate 1 hour.
3. Pressure cook mutton: Pressure cook marinated mutton with half cup water for 5-6 whistles until tender. Drain and save the stock.
4. Fry shallots: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry on medium heat 12-15 minutes until very dark golden.
5. Add ginger-garlic and spices: Add 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder and 1 tsp coriander powder. Fry 3 minutes.
6. Add cooked mutton: Add the pressure-cooked mutton. Toss on high heat 6-8 minutes.
7. Add gongura paste: Add the cooked gongura paste. Toss to coat every piece of mutton.
8. Cook until dry: Cook on medium-high heat 8-10 minutes tossing frequently until completely dry and dark.
9. Add curry leaves: Add a large sprig of curry leaves. Fry 1 minute.
10. Serve: Adjust salt. Gongura mamsam vepudu is intensely flavoured with a tangy-spicy coating. Serve with steamed rice.