Achari Mutton tastes great with its unique flavor which can be served with both roti or h...

A super delicious Kerala style bitter melon curry with coconut milk is so tasty and quit...

Garam masala gives this chicken dish, its classic Indian flair. ...

Beetroot sambar is red in color as beetroot is reddish in color. Beetroot replaces lost b...

How to makeprawn in tamrind sauce?How to cookprawn in tamrind sauce?Learn the recipepraw...

Most healthy and tasty way of including raw jackfruit in your diet. This dish is famously...

Mutton Gongura Recipe, How To Make Mutton Gongura Recipe

Name: Mutton Gongura
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 2

Gongura Mutton Curry Andhra style, it is a popular dish in Andhra Pradesh which very delicious in taste.

About Recipe

How to make Mutton Gongura

(89 ratings)

0 reviews so far

Prep time
10 mins

Cook time
40 mins

Total time
50 mins

Author : Vahchef
Main Ingredient : Mutton

Servings : 2 persons
Published date : June 12, 2018

Ingredients used in Mutton Gongura
• Curry leaves - spring.
• Green chillies - 3 numbers.
• Cumin powder - 1 tea spoon.
• Chili powder - 2 teaspoons.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Sorrel leaves - 1/3 bunch.
• Goat meat - 2.5 lbs.
• Onion - 1 number.
• Oil - as required.
• Ginger garlic paste - 2 teaspoons.
• Water - as required.
• Coriander powder - 1 tea spoon.
Method:
Plucksorrelleaves, wash and put then in pressure cooker with green chillies and salt. Cook for 1 or 2 whistles. Once the pressure is gone, remove from heat and mash the gongura into a paste. heat pressure pan. Add oil. cut onions and add them to saute. add curry leaves. Put goat meat in it. add turmeric powder, salt, chili powder, cumin powder, coriander powder, ginger garlic paste, mix it well. Add water, mix, cover and cook until goat meat is cooked. (all pressure cookers are different, I cook for 6-7 whistles). Once the pressure is gone, remove the lid. heat the pan again, add the gongura paste to the meat, mix well. Cook until the sauce/gravy is slightly thick but not too dry. Serve hot, goes well with roti and rice.