Recipe: Yummy Gongura mamsam or lamb cooked with sorrel leaves

Gongura mamsam or lamb cooked with sorrel leaves. Gongura Mamsam A spicy lamb curry with the distinctive taste. Main ingredient is gongura or sorrel leaves. It is called as Pitwaa in Hindi and Sorrel leaves in English.

An authentic Andhra non-vegetarian meal is incomplete without Gongura With fresh sorrel leaves available in abundance at our local rythu bazaar, I bought a few bunches to prepare this traditional dish. Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. You can cook Gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Gongura mamsam or lamb cooked with sorrel leaves

1. It's 250 Grams of Lamb Mutton Boneless or.
2. You need 250 Grams of Lamb with bone / cartilege (seena) or chops.
3. You need 250 Grams of Marrow bones.
4. You need 5 of Sorrel Bunchs leaves.
5. Prepare 4 of Green chillies.
6. You need 2.5 Teaspoons of Chilli powder.
7. Prepare 1/2 Teaspoon of Turmeric powder.
8. It's 1 Teaspoon of mixed spices (garam masala).
9. It's 2 Teaspoons of Coriander seeds powder.
10. It's 1 Teaspoon of pepper Ground.
11. It's To Taste of Salt.
12. It's 1.5 Tablespoons of Ginger Garlic Paste.
13. It's 3 Tablespoons of Oil.
14. You need 2 of Onions.

It also increases appetite since it is high in vitamin C. See recipes for Gongura Mamsam too. A very tangy lamb curry - favorite of the Telugu people Gongura Mamsam Curry from Hyderabad's Rayalaseema Ruchulu restaurant. Both the green-stemmed and red-stemmed varieties are used in cooking.

Gongura mamsam or lamb cooked with sorrel leaves instructions

1. Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder..
2. 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..
3. 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..
4. Gongura mamsam is ready to be served with steamed rice..

The red sorrel leaves are more sour than the green varietal and are widely planted as a summer crop—higher temperatures are believed to. Then add Gongura leaves/ Sorrel Leaves to the pan and cook till the sorrel leaves reduce and wilt. The gongura leaves take very less time to cook Once done, add the cooked Gongura leaves to the cooked dal in the pressure cooker and simmer for five minutes until the dal gets the flavours from. Gongura Mutton, a deliciously finger licking recipe to treat your family and friends. Boti curry or Gizzard curry is made with Lamb gizzards cooked with India spices in a nice.