Gongura Mutton Curry

Gongura Mutton Curry is a traditional and tangy Andhra Pradesh (a state in southern India) dish made with mutton (goat meat) and gongura leaves, also known as sorrel leaves. Gongura leaves have a sour taste that adds a unique flavor to the curry. Here's a recipe to prepare Gongura Mutton Curry:

Ingredients:

• 500 grams mutton, cut into pieces
• 2 cups gongura leaves, cleaned and roughly chopped
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1/2 teaspoon cumin powder
• Salt to taste
• 3 tablespoons oil
• Water as needed
• Fresh coriander leaves for garnishing

Instructions:

1. Heat oil in a pressure cooker or a large pan over medium heat.
2. Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add the chopped tomatoes and cook until they turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix everything together and cook the spices for a minute.
6. Add the mutton pieces to the pan and mix well with the onion-tomato mixture. Cook for a few minutes to sear the meat and seal in the flavors.
7. Add the gongura leaves to the pan and mix well with the other ingredients.
8. If using a pressure cooker, add water to cover the mutton and gongura leaves, close the lid, and pressure cook for about 15-20 minutes or until the mutton is cooked and tender. If using a regular pan, cover it with a lid and cook on low heat until the mutton is cooked through (this may take around 1 to 1.5 hours), stirring occasionally and adding water if necessary.
9. Once the mutton is cooked, check the consistency of the curry. If it's too thick, add some water and simmer for a few minutes. If it's too thin, cook uncovered on medium heat to reduce the liquid.
10. Garnish with freshly chopped coriander leaves.
11. Serve hot with steamed rice or roti (Indian bread).

Note: Gongura leaves have a tangy taste, but the intensity can vary. Adjust the quantity of gongura leaves according to your preference and the sourness of the leaves. You can find gongura leaves at Indian grocery stores or substitute them with other sour greens like spinach or amaranth leaves.

Enjoy your flavorful Gongura Mutton Curry!