Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Gongura mamsam or lamb cooked with sorrel leaves is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Gongura mamsam or lamb cooked with sorrel leaves is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
- Prepare 250 Grams Lamb Mutton Boneless or
- Take 250 Grams Lamb with bone / cartilege (seena) or chops
- Take 250 Grams Marrow bones
- Make ready 5 Sorrel Bunchs leaves
- Get 4 Green chillies
- Take 2.5 Teaspoons Chilli powder
- Take 1/2 Teaspoon Turmeric powder
- Take 1 Teaspoon mixed spices (garam masala)
- Get 2 Teaspoons Coriander seeds powder
- Make ready 1 Teaspoon pepper Ground
- Get To Taste Salt
- Take 1.5 Tablespoons Ginger Garlic Paste
- Get 3 Tablespoons Oil
- Make ready 2 Onions
Gongura mamsam or lamb cooked with sorrel leaves. Gongura mamsam is a spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves. direction Take mutton in a pressure cooker add cumin,coriander,red chilli powder,water,and salt mix and close it with the lid cook till the mutton is tender. Gongura Mamsam A spicy lamb curry with the distinctive taste. Mutton is cooked in a spicy masala base with sour red sorrel leaves enriching the flavor of mutton, giving it a distinctive fiery tangy taste and an aroma that is a delight to the senses.
Steps to make Gongura mamsam or lamb cooked with sorrel leaves:
- Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder.
- Pluck sorrel leaves and wash. In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Let the onions turn brown. Add chopped sorrel leaves. The leaves will cook in few minutes. Set aside.
- Pressure cook meat for 2 whistles and on simmer flame for 15 minutes. Let cool and add the meat to the sorrel leaves. Add coriander seeds powder and ground pepper. Let the leaves cook well along with the meat on slow flame until the water is evaporated.
- Gongura mamsam is ready to be served with steamed rice.
Gongura Mamsam A spicy lamb curry with the distinctive taste. Mutton is cooked in a spicy masala base with sour red sorrel leaves enriching the flavor of mutton, giving it a distinctive fiery tangy taste and an aroma that is a delight to the senses. A delicacy prepared in most homes on Kanuma, the third day of our traditional harvest festival, Sankranti. Andhra, a southern state, in India is famous for its Gongura Pickle. Additinal masala and Garnish: Recipe : GONGURA MUTTON - MUTTON COOKED IN RED SORREL LEAVES.
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