Andhra Gongura Mutton Curry
Discover the authentic Andhra Gongura Mutton Curry recipe with bold flavour, tender meat and tangy sorrel leaves. Perfect for your next family feast!
1. What Is Andhra Gongura Mutton Curry?
The dish Andhra Gongura Mutton Curry is a bold and tangy meat curry from the Andhra cuisine, where tender mutton is cooked with the sour-leaf herb known as “gongura” (sorrel leaves). The sourness of the leaves paired with spicy masala and slow-cooked meat creates a distinctive flavour profile.
2. Why You Should Try This Recipe
Uniquely tangy: The gongura leaves give a sharp sour flavour not found in many meat curries.
Rich & hearty: Mutton (goat/lamb) provides deep meaty flavour, ideal for occasions or weekend cooking.
Regional authenticity: It celebrates Andhra culinary tradition — a power dish for your website’s non-veg recipe section.
Versatile: Can be adjusted for spice and sourness to suit your audience’s taste.
3. Ingredients You’ll Need
Main:
½ kg to 1 kg mutton (bone-in preferred)
2-3 large bunches of fresh sorrel leaves (gongura), cleaned and chopped
3 large onions, finely chopped
2-3 medium tomatoes, chopped
3-4 green chillies, slit
Ginger-garlic paste (about 1-2 tbsp)
Turmeric powder, red chilli powder, coriander powder, cumin powder
Whole spices: cinnamon, cloves, cardamom as per tradition Oil (or traditional sesame oil)
Salt to taste
Fresh coriander leaves for garnish
Optional / Variation:
Marinate the mutton with yogurt + spice (some versions use curd) for extra tenderness.
Homemade garam masala or coarse masala powder roasted separately.
4. Step-by-Step Cooking Instructions
Step 1: Marinate (optional but recommended)
Marinate the mutton with salt, red chilli powder, turmeric, ginger-garlic paste, and some curd/yogurt. Let it rest ~30 minutes.
Step 2: Cook the Mutton
Heat oil in a heavy-bottom vessel (or pressure cooker). Add whole spices (cinnamon, cloves, cardamom).
Add chopped onions and green chillies; sauté until the onions are golden/translucent.
Add ginger-garlic paste, then the marinated mutton pieces. Sauté a few minutes.
Add turmeric, chilli powder, salt, water (~1-1½ cups depending on quantity) and cook until the meat is tender. If using pressure cooker, cook for appropriate whistles.
Step 3: Prepare Gongura (Sorrel) Leaves
Meanwhile, in a separate pan heat a little oil, add the sorrel leaves (gongura) and cook until soft. Some recipes mash them or grind into a paste.
Optionally add garlic pods while roasting for extra aroma.
Step 4: Combine and Final Cooking
Once the mutton is cooked and tender, add the gongura cooked leaves/paste into the mutton gravy. Mix well and simmer on low flame until the flavours blend and oil begins to float.
Finish with garam masala and fresh coriander leaves. Adjust seasoning.
5. Tips for Best Results & Variations
Use bone-in mutton for richer flavour; lean meat can be used but may cook faster.
Control the sourness: Since gongura leaves are naturally sour, you can adjust quantity or balance with more onions or tomatoes if too sharp.
Let the curry rest for a few minutes off-flame with lid on — flavour deepens.
For extra depth, you can lightly roast the masala powders (coriander, cumin, pepper, garlic pods) and add them toward the end.
Serve immediately with hot rice or roti; does not keep too long without reheating well.
6. Serving Suggestions & Pairings
Best enjoyed with steamed white rice — the tangy gravy pairs superbly with plain rice.
Indian breads like roti, parotta or even phulkas also go well.
A side of simple onion-tomato salad or raita helps balance spice.
Garnish with coriander and a dollop of ghee (optional) for extra richness.
7. FAQ’s
Q1. Can I use boneless mutton?
Yes, you can; but bone-in gives more flavour and the curry will be richer.
Q2. Can I skip pressure cooking?
Yes — just slow-cook the mutton in a heavy bottom pan with enough liquid until tender (may take longer).
Q3. What if I cannot find sorrel (gongura) leaves?
You could use a substitute like spinach with a splash of tamarind for tang, but it won’t be the same authentic flavour.
Note: Gongura leaves are key for authenticity.
The Andhra Gongura Mutton Curry is a standout dish in Andhra cuisine, marrying the sour-green zing of sorrel leaves with the hearty, rich comfort of mutton. By following the steps above, you’ll get a dish that’s bold, flavorful and true to its roots. Serve it hot with rice, and enjoy every tangy, spicy bite!
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