This recipe is a mouth-watering rendition of the famous Gongura Mutton Curry from Andhra Pradesh. It’s easy to make and can be served with rice or roti.

Gongura Mutton Curry Andhra Style Recipe is a recipe that includes the ingredients of mutton, onion, green chilies, ginger garlic paste, curry leaves, coriander seeds and salt. Read more in detail here: gongura mutton restaurant style.

Gongura mutton is a traditional Andhra Pradesh dish. This is one of Andra Cuisine’s most popular and traditional dishes. Mutton may be used in a variety of cuisines, including mutton curry, mutton biryani, and mutton keema. However, the Gongura leaves give this dish its unique taste. In English, gongura leaves are known as sorrel leaves. This delectable meal may be seen on the menus of all South Indian eateries. The sourness of the Gongura leaves gives the Mutton curry a distinct taste. This is a must-try if you want to learn about South Indian cuisine. This dish pairs nicely with rice, roti, pulao, and biryani.

Gongura mutton preparation instructions:

To prepare this dish, begin by seasoning the mutton with salt, turmeric powder, green chili paste, ginger, and garlic paste, cumin, coriander powder, and oil. Then, in the pan, fry the meat. Then, in a separate pan, heat the oil and sauté the Gongura leaves with spices such as cumin seeds, cloves, cardamom, cinnamon stick, pepper, red chilis, onions, green chilis, ginger, and garlic paste until tender. Finally, combine the cooked mutton with the Gongura leaves and stir well. Cook for another 5 minutes. Gongura Mutton should be served hot.

to learn more about the ingredients:

Gongura Leaves: This recipe’s main ingredient is gongura leaves. There are two types of them. One Gongura leaf has a crimson stem and the other has a green stem. This dish may be made with any kind of Gongura. Because Gongura leaves are high in iron, they may help prevent anemia. Not only that, but Gongura leaves have a lot of fiber, which aids digestion. Furthermore, they are a rich source of Vitamins A and C.

The primary component in this dish is mutton. You may use bone-in or boneless mutton. If you’re preparing a big batch of mutton, cook it in a pressure cooker. Mutton is a red meat that is higher in iron than chicken. Lamb meat is very rich in protein, as well as vitamins and minerals such as Vitamin B12, Selenium, Zinc, and Phosphorus. The saturated fat content, on the other hand, is greater than that of beef or fork.

 

Spices are the key to the delicious Gongura mutton curry. For this delectable dish, the right proportion of ingredients is crucial. This dish contains spices such as cumin seeds, cinnamon, cardamom, pepper, red chilis, green chilis, and ginger garlic paste. The tanginess of Gongura leaves may be reduced by adding additional pepper. Adjust the spiciness to your preference.

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Gongura Mutton Curry in Andhra Style

Inidan Cooking Course, Main Course

Indian cuisine

Andra style is a keyword. Mutton curry from Gongura, mutton curry from Gongura, mutton curry from Gongura, mutton curry from Gongura, mutton curry from Gongura, mutton curry from Gongura,

Time to Prepare: 10 minutes

45 minutes to prepare

55-minute total time

4 servings

Marination ingredients for mutton:

  • 500 milligrams Mutton
  • 2 tbsp paste of green chile, ginger, and garlic
  • chile powder, 2 tbsp
  • turmeric powder, 1 tbsp
  • cumin-coriander powder, 2 tbsp
  • 2 tablespoons salt
  • 4 tbsp olive oil

The curry’s ingredients are as follows:

  • 4 tbsp olive oil
  • cumin seeds, 1 tbsp
  • 2 sticks of cinnamon
  • 4 cloves
  • 4 cardamom pods
  • 4 chili peppers
  • 3 red chili peppers
  • 1 cup onions, chopped
  • 4 chilies verdes
  • 1 tablespoon each of green chili, ginger, and garlic paste
  • Gongura leaves in a dish
  • 1/2 cup water, to taste
  • 1 tsp salt (to taste)

Prepare ahead of time:

  • Chop the onions into small pieces and set aside in a separate dish.

  • Gongura leaves should be washed and cleaned with water, then drained and placed in a dish.

  • Remove the green chilis, ginger, and garlic from the paste and set it aside.

Mutton Cooking Preparation:

  • Clean the mutton first and place it in a large mixing dish. Then, in a mixing bowl, combine the green chili paste, ginger and garlic paste, chili powder, turmeric powder, cumin-coriander powder, salt, and oil.

  • Then combine all of the ingredients well so that the mutton is completely covered with spices.

  • Then add the mutton to the pan and cook it up. Cook the mutton over a medium heat with the lid closed.

  • Make the procedure go faster by using a pressure cooker. Cook until the meat is tender. If necessary, add water to the mutton while it is cooking.

Gongura mutton curry prepared in the Andra style:

  • In a large skillet, heat the oil and add the cumin seeds, cinnamon stick, cardamom, cloves, pepper, red chilis, chopped onions, and green chilis.

  • Saute the onions until they are tender, then add the green chile, ginger, and garlic paste to the pan. Give it a good shake. Fry the paste until it loses its raw taste.

  • Then, in the same pan, add the cleaned Gongura leaves, cover, and simmer. In between, stir. Cook until the Gongura leaves are completely wilted.

  • The cooked mutton should then be added to the pan and mixed thoroughly with the Gongura. Pour in the water and season with salt. Mix things up a little.

  • Then cover and simmer for 5 minutes, or until the desired consistency is reached, and season to taste. If necessary, season with additional salt.

  • Turn the stove off. Gongura mutton is best served with rice, roti, or pulao.

Video of Gongura Mutton Curry:

 

Gongura Mutton is similar to the following recipes:

Gongura Pappu: This is an Andra cuisine dish that is simple, nutritious, and delicious. Lentils are referred to as Pappu, while sorrel leaves are referred to as Gongura. To prepare this Gongura Pappu, rinse the lentils and Gongura leaves separately and set them aside. After that, put lentils, Gongura leaves, chopped onions, and green chilis in a pressure cooker. Cook for 3 to 4 whistles, or until they are well done. After that, get a pan and add some oil to it. Add the cumin seeds, mustard seeds, curry leaves, red chilis, and ginger after the oil is heated enough. Cook until the cumins begin to spatter. Then, toss in the Gongura Pappu and stir thoroughly. After that, mix in the salt and turmeric powder to the Pappu. Cook for 5 minutes before turning off the heat.

Mutton Curry: To prepare this mutton curry, marinate the mutton for at least 2 hours in salt, turmeric powder, chili powder, and ginger-garlic paste. After that, heat the oil in the pan and add the cumin seeds, curry leaves, chopped onions, and green chilis when it is hot enough. Cook until the onions are golden brown, about 10 minutes. Then, in the same pan, add the spices (cinnamon stick, cardamom, bay leaf) and cook until fragrant. Then add the marinated meat to the mutton and season it with salt and garam masala. Give it a good toss, then cover and cook. If necessary, add additional water. Mutton should be cooked until it is soft and tender. Using a pressure cooker speeds up the procedure. Before turning off the heat, sprinkle chopped coriander leaves on top. Mutton curry goes well with simple rice, roti, or chapati.

 

Andhra mutton curry is a dish that originated in the Indian state of Andhra Pradesh. It is made with mutton, coconut milk, and spices. Reference: andhra mutton curry.

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