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, gets 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 sourer 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 it's been a really long time since he had this dish.
For the leaves
Red Sorrel Leaves - 1 cup (tightly packed)
Onions - 1 medium
Green chilies - 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 chilies, 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 chilies 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 the boil. Once it's 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 chilies as we add both green chilies and Red Chilli powder.
This is the first time it's 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.