Gongura mutton or Gongura mamasam

Gongura mutton or Gongura mamasam is a typical Kerala recipe which requires grinding of the mutton or goat meat, marination, grilling or frying in oil, adding spices and serving hot.

Gongura is a local delicacy in Northern region of Nigeria. It is a mutton dish cooked with eggs, pepper and potato. I have tried making this dish myself a few times before but have never tried cooking it with two large eggs. I prepared this dish for my mother-in-law as a surprise gift and she told me that she enjoyed it a lot.

Gongura mutton or Gongura mamasam(Gongura:Gongura Mutton, Gongura mamasam:Gongura mamasam) is a popular side dish served in Namibia with a variety of Namibian dishes. The dish (Gongura mutton or Gongura mamasam) contains meat, a variety of herbs, vegetables, bean problem, vanilla and groundnuts. The preparation of Gongura mutton or Gongura mamasam is a traditional Namibian dish and is made from mutton or mamasam (a local term for mutton).

Gongura lamb / mutton curry (gongura mamasam in Telugu) is one of my favorites and a meal that is near and dear to my heart. In Andhra Pradesh, it is a traditional non-vegetarian meal. This meal appeals to me because of its acidic and spicy flavor. Gongura is known in English as sorrel leaves, in Hindi as khatti bhaji or ambadi ki bhaji, and in Tamil as pulicha keerai. Sorrel leaves come in two varieties: red stem sorrel leaves and green stem sorrel leaves. There isn’t much of a distinction between them. The red one will have a crimson stem and be sourer than the green one. There is no replacement for this, however in Telugu/Tamil, you may use chukka keerai. It’s sour as well, but has a distinct flavor.

My mum makes gongura curry as a side dish whenever we have pulav or biryani. It may be made with chicken or mutton. It’s known as khatti bhaji ka saalan in India. We make gongura as a side dish rather than a main course, and we mainly use lamb/mutton ribs and bones, with a few chunks of lamb heart, lungs, and liver thrown in for good measure. Boti (lamb stomach, small and large intestine), also known as khatti bhaji or boti ka saalan at home, is the most popular and my personal favorite (gongura with intestine of goat or lamb). Boti curry is made in the same way as any other curry and added to gongura curry. It is very popular in our households and among our relatives in Andhra Pradesh (places like guntakal, anantapur and other places). Gongura curry, which is made with a combination of mutton chops, lungs, ribs, and liver and served with biryani or pulav with dalcha (made with split chana dal in a curry form) and other side dishes, was a common sight at our family’s functions and marriages in Anantapur, Guntakal, and other places in Andhra Pradesh when I was a child.

The first meal my mum makes for me whenever I visit India for vacation is gongura mamasam (mutton/lamb). Even my mother-in-law knows how much I like these leaves. She purchases these greens and puts them in the refrigerator. I’m missing certain foods that I can’t buy in London. Ambadi ki bhaji ka saalan (mutton with sorrel leaves) would be on the table even when I visit my grandparents in Anantapur (Andhra Pradesh). You may also look at my other gongura recipes, such as prawns, chicken, and gongura pachadi.

In gongura mamasam, I prepare the lamb/mutton curry and the gongura separately before combining them. When the gongura leaves are cooked, I mash them with a dal ghotni (Indian masher), as you can see in the photos below, but I also add coarsely ground gongura paste to the lamb/mutton stew on occasion. In gongura, the difference between my cooking and my mother’s cooking is that when both curries are mixed and simmered for a time, no tempering is done, while I temper, which is not necessary. It’s up to you whether you want to use bone-in or boneless mutton/lamb while making gongura.

Time to prepare: 20 minutes

Time to cook: 1 hour

Andhra Pradesh, India’s cuisine

2 to 3 people

spiciness: a combination of hot and sour


Curry with lamb

    • 3 tbsp. oil
    • 2 1/2 onions (medium, chopped)
    • 2 or 230 gms tomato (large, diced)
    • 500–600 gms mutton/lamb (with bones)
    • 1 tbsp ginger and garlic paste
    • 1 1/2 tbsp chili powder
    • 1/2 teaspoon turmeric powder
    • a pinch of salt (to taste)
    • 1 to 1 1/2 cup water

spices in their natural state

    • Cloves (about 5 cloves)
    • 4 green cardamoms
    • 3 cinnamon sticks (1 inch each)

In the case of gongura

    • 1 tsp. oil
    • 214 g or 2 large handfuls of gongura leaves
    • a medium onion – 1 a medium onion – 1 a medium onion – 1 a medium onion –
    • 1 or 130 gms. tomato (large)
    • 4 green chillies, slit
    • 1 tsp ginger and garlic paste
    • 1/2 teaspoon turmeric powder
    • 1 cup of water

Tadka tadka tadka (tempering)

  • 4 tbsp. oil
  • 3/4 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion (small)
  • 4 dry chillies
  • 4 green chillies, slit
  • 3 garlic cloves (large, smashed, or chopped)
  • 25 curry leaves


This recipe has four stages to it.

1. Mutton Curry Preparation

2. preparing gongura leaves for cooking

3. Combine the mutton curry and the gongura leaves in a bowl.

4. The Tadka tadka tadka (tempering)

Mutton curry is a dish that may be prepared in a variety of ways.

    • Set aside chopped onions and tomatoes (excluding gongura leaves and green chilies).
    • In a pressure cooker, combine all of the ingredients for the mutton curry, along with 1 cup to 1 1/2 cup of water, as shown in the image.
    • Close the cover and cook until it produces four whistles or until the meat is done.
    • Wait a few minutes for the pressure in the cooker to dissipate before opening the lid.
    • If the gravy is too thin and watery, boil it with the lid open until the consistency of the curry thickens and it begins to leave oil. Season with salt and keep it ready.
    • You may cook the meat in a regular pot, but first add the entire spices and onion and heat until soft and caramelized, then add the rest of the ingredients and roast for 4 minutes, then add water and simmer until the meat is done and the oil begins to separate. In the meanwhile, prepare the gongura curry.

How to make gongura curry

    • Gongura leaves should be plucked off the stalks. The weight after plucking was 214gms. It should be washed, cleaned, and set away. Drain the water thoroughly after washing the gongura leaves twice or three times to eliminate the dirt and soil.
    • In a pressure cooker, combine all of the ingredients for preparing gongura (excluding salt) and cook for 4 to 5 whistles on medium heat with the lid closed. Turn off the light.
    • If the liquid is still present after the pressure is released and the gongura leaves haven’t mixed properly with the onion and tomatoes, simmer for another 10 minutes until the tomatoes and onion are cooked and the gongura leaves are thoroughly blended. Turn off the light.
    • If it becomes too dry, add water as needed.
    • If using a vessel, prepare it like a chicken curry by adding all of the ingredients, including the water, and cooking for 15 to 20 minutes, or until all of the liquid has been absorbed, the onion and tomatoes have softened, and the gongura leaves have been well cooked.
    • The amount of gongura leaves has decreased, as can be seen (shrink).
    • Take a large spoon or the wooden masher (dal ghotni) that I use for pounding dal and mix the cooked leaves with the remaining ingredients, adding salt as needed, until everything is thoroughly combined. Keep it on hand.

Mutton curry and gongura leaves are mixed together.

    • Mix together the gongura curry with the mutton/lamb curry well.
    • Add 1/2 cup water, stir well, and cook for 5 minutes on medium heat and 10 to 12 minutes on low heat, covered, until gongura and mutton/lamb curry are thoroughly mixed, starting to leave oil, and reaching the desired consistency.
    • If you wish, you may skip the tempering and serve the gongura mutton/lamb curry now.

Tadka (tempering)

  • Heat the oil in a small kadai or other pot, then add the mustard and cumin seeds and let them sputter for a few seconds.
  • Stir in dry chilies, garlic cloves with skins smashed, green chilies slit, and curry leaves for 30 seconds to 1 minute, or until garlic cloves become golden.
  • Add the tempering to the curry, stir well, and cook for 10 minutes on a low heat with the lid closed.
  • If the curry gets too thick, add a little water and simmer until it reaches your desired flavor and consistency.
  • When the oil begins to leave the curry, it’s done, and the spices and tempering are thoroughly mixed.
  • Gongura mamasam may be served with simple rice and a few drops of ghee, roti, or any pulav meal.


  • In a food processor or mixer, I roughly crush the gongura mixture so that the onion, green chilies, and tomato are fully mixed with the gongura. It will have a unique texture and flavor.
  • If you want your gongura chicken curry to be darker and greener, make it dry with the same ingredients or add additional gongura leaves, which will give the meal a distinct texture and color.
  • Depending on how spicy you want it, you may add more or less green chilies.
  • You may add a tiny tomato if your gongura leaves are extremely sour.
  • If you add tiny 2 to 3 brinjals to the gongura leaves during cooking, it will decrease the sourness and give you a distinct flavor.
  • When the sorrel leaves are cooked, they become extremely mushy and the amount decreases dramatically. I don’t always use water while cooking gongura leaves; instead, I cook them on a very low heat with the lid closed.
  • I occasionally add garamasala 1/2 tsp towards the end of the Gongura curry after tempering, which is optional, and simmer for a few minutes.
  • You may add boneless meat, lamb shanks, mutton/lamb ribs or chops to gongura mamasam according to your preferences.


This post is a small guide explaining how to cook Gongura mutton (what is Gongura mutton? Gongura mamasam? Gongura mamasam is not Gongura mutton, but Gongura mamasam is Gongura mutton. Gongura mamasam is the meat of a female goat/jackal/wild dog/monkey or other animal) on the stove. These are the steps to follow:. Read more about gongura leaves and let us know what you think.

Frequently Asked Questions

What is gongura mutton biryani?

Gongura mutton biryani is a dish made from lamb and vegetables.

Is gongura and Ambada same?

Gongura and Ambada are different. Gongura is a type of vegetable, while Ambada is a type of fruit.

Is gongura chicken good for health?

Gongura is a type of leafy greens that are typically used in curries and soups. It has been found to be high in antioxidants, vitamins A, C, and K, and carotenoids.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.