Gongura Mamsam ~ Mutton with Red Sorrel Leaves!

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Andhra, a southern state, in India is famous for its Gongura Pickle. It is so famed that even people who do not know anything about Andhra and its cuisine, say they want to taste its famous Gongura Pickle and Pacchadi. But other less known, yet very cherished are the dishes like Gongura Pappu, Gongura Mamsam. The meat that is cooked along with these Red Sorrel leaves, get its unique taste and is unbeatable. Read my Gongura Chutney post to know more about the nutrient value of these leaves. If you notice, I had made that entry for Weekend Herb Blogging.

Red Sorrel comes in two varieties, one is green leaf and the other being red variety which is more sour than the green/white stem variety.The leaves are bitter and mildly astringent and have a predominantly acidic taste. I have always cooked with the green leaves either as chutney or Dal. During our recent visit to Andhra, my sis-in-law got us a bunch of the other variety. And I was very eager to get those back home.

Back home, I was telling Athamma that I wanted to make something different with these leaves for the WHB and she said she knew just the right one. This famous Gongura Mamsam or Mutton cooked in Red Sorrel leaves, is one of the famous dishes prepared in Andhra. This dish is prepared in many ways. And especially more sought by the Muslims, who prepare this in the most awesome way. The moment that dish was uttered at home, hubby dear was sure that this is the way we are going to make it. Said its been really long time, since he had this dish.

Ingredients Needed:

For the leaves

Red Sorrel Leaves – 1 cup (tightly packed)
Onions – 1 medium
Green chillies – 4 long
Salt to taste

For the Mutton

Mutton – 250 gms
Ginger garlic paste – 3/4 tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Garam Masala – 1/2 tsp
Whole clove – 1
Cinnamon – 1″
Salt to taste
Oil – 1 tsp

Method to Prepare:

Wash and chop the sorrel leaves roughly. In a pan or a pressure cooker, take the sorrel leaves, onions, Green chillies, salt along with 1/2 cup water. Pressure cook for 2 whistles or till the leaves are well cooked.

Once done, remove the water, using a masher, mash the leaves with the chillies for the hot to mix well with the leaves. Keep it aside.

Wash and drain the Mutton for 5 mins. In a pressure cooker, take the mutton, add ginger garlic paste, saute well. Then add all the spices and cook on high flame for 5 mins. Then simmer till the water evaporates and oil comes out. Then add 1 cup of water and pressure cook till the mutton is well cooked. It took about 4-5 whistles.

In a pan, add little oil, add the cooked leaves. Then add the cooked Mutton. Water will be there, so bring it to boil. Once its almost dry, take the masher and mash everything well.

Then simmer and cook for 5 mins. Let the mutton and leaves blend well. The consistency will be that of a dal.

Serve this with Ghee Rice. Adjust chillies as we add both green chillies and Red Chilli powder.

This is the first time its prepared at our place and this got both Athamma and hubby dear thinking of the other times they had this.

I sent some without the Mutton to Amma and she really liked it.

This goes to the Weekend Herb Blogging, an event started by Kalyn. This week, I have the honour of hosting it.

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Gongura Mamsam ~ Mutton with Red Sorrel Leaves!
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  1. Srivalli, We prepare Ambada (we call Gongura as ‘Ambada’ in Urdu language) either with Chana dal or Red meat. It looks absolutely fantastic. Unfortunately I do not get it where I live. So I am eagerly waiting for my trip to India to devour this ‘kattai bhaji’.

  2. I usually make “Gongura” chutney,whenever “Gongura” is available in the desi store.Adding mutton is something i never tried. Thanks for the delicious idea Srivalli. Cool entry for WHB.
    I have an award waiting for you at my blog.

  3. Oh this is a wonderful combo. Shud try it soon. And sory dear I was not able to make any curry for u’re meal. Have onething in mind which I might make soon. So If I send u late entries please bear with me.

  4. Sorry I am so slow at catching up on the WHB entries. I had a very rough week going back to school! Finally it’s the weekend! What an interesting post. I’ve only had the green sorrel leaves, but I have heard about red sorrel. Would love to taste it.

  5. Thanks for this finger-licking recipe! Anyone who sees this will try Gongura Mutton for sure. I am also going to try it out and enjoy the dish! A distinctive taste of sorrel leaves and lamb curry is a rare combination, and you have blended the ingredients so rightly that it impresses everyone.

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