Gongura Mamsam (Mutton with Sorrel)గోంగూర మాంసం

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

• ▪Bone-in mutton (goat meat), curry-cut pieces750 g
• ▪Gongura (sorrel / Ambada) leaves, stripped from stems3 large bunches (about 300 g packed)
• ▪Onions, thinly sliced3 medium (about 300 g)
• ▪Dry red chillies (Guntur variety preferred)8–10
• ▪Ginger-garlic paste2 tbsp
• ▪Red chilli powder (కారం పొడి)1½ tsp
• ▪Coriander powder (ధనియాల పొడి)1½ tsp
• ▪Turmeric powder (పసుపు)½ tsp
• ▪Saltto taste
• ▪Oil (groundnut or sunflower)5 tbsp
• For the tempering
• ▪Mustard seeds (ఆవాలు)1 tsp
• ▪Cumin seeds (జీలకర్ర)½ tsp
• ▪Curry leaves (కరివేపాకు)2 sprigs
• ▪Green chillies, slit3
• ▪Garlic cloves, lightly crushed6

Method

1. 11. Cook the gongura: Rinse the sorrel leaves well. Heat 1 tbsp oil in a wide pan over medium heat. Add the dry red chillies and toast for 30 seconds, then add the gongura leaves with a pinch of salt. Cook, stirring, for 8–10 minutes until the leaves completely wilt and turn into a dark, pulpy mass. Let it cool, then grind coarsely — the texture should be a rough paste, not a smooth purée. Set aside.
2. 22. Sear the mutton: Heat the remaining 4 tbsp oil in a heavy-bottomed pressure cooker or deep pot over high heat. Add the mutton pieces in a single layer and sear without stirring for 3–4 minutes until browned on the underside, then turn. This browning builds the base flavour. Remove the mutton and set aside.
3. 33. Cook the onions: In the same oil, add the sliced onions and fry over medium-high heat for 12–15 minutes, stirring regularly, until they turn a deep golden brown. Do not rush this — properly caramelised onions are what give the gravy its body.
4. 44. Build the masala: Add the ginger-garlic paste to the onions and fry for 2 minutes until the raw smell is gone. Add the red chilli powder, coriander powder, and turmeric. Stir and cook for 1 minute, splashing in 2–3 tbsp water to prevent burning.
5. 55. Pressure cook: Return the seared mutton to the pot. Add salt and mix everything together so the mutton is coated in the masala. Add ½ cup water. Seal the pressure cooker and cook on medium heat for 5–6 whistles (about 25 minutes), then let the pressure release naturally. If using a regular pot, cover and simmer for 60–75 minutes until the mutton is tender, adding water as needed.
6. 66. Add the gongura paste: Open the cooker once the pressure has dropped. The mutton should be nearly cooked through and the gravy should be thick. Add the ground gongura paste, stir well to combine, and simmer uncovered on low heat for 15–20 minutes. The oil will begin to separate at the edges when the curry is ready. Taste and adjust salt and chilli at this stage.
7. 77. Temper and finish: In a small tempering pan, heat a drizzle of oil over high heat. Add the mustard seeds and let them splutter, then add the cumin seeds, curry leaves, crushed garlic, and slit green chillies. Fry for 45 seconds until the garlic is golden. Pour this entire tempering directly over the gongura mamsam, stir through, and serve hot with steamed rice or jowar roti.