Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, gongura mamsam or lamb cooked with sorrel leaves. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Gongura mamsam or lamb cooked with sorrel leaves is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Gongura mamsam or lamb cooked with sorrel leaves is something which I have loved my entire life. They’re nice and they look wonderful.
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. But then if they were to eat Gongura Mamsam, I will have to agree that its ’spicy’ indeed! 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.
To get started with this recipe, we must prepare a few components. You can have gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
- Get 250 Grams Lamb Mutton Boneless or
- Prepare 250 Grams Lamb with bone / cartilege (seena) or chops
- Prepare 250 Grams Marrow bones
- Take 5 Sorrel Bunchs leaves
- Get 4 Green chillies
- Take 2.5 Teaspoons Chilli powder
- Prepare 1/2 Teaspoon Turmeric powder
- Get 1 Teaspoon mixed spices (garam masala)
- Get 2 Teaspoons Coriander seeds powder
- Take 1 Teaspoon pepper Ground
- Take To Taste Salt
- Prepare 1.5 Tablespoons Ginger Garlic Paste
- Get 3 Tablespoons Oil
- Make ready 2 Onions
Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry. Gongura leaves can be cooked with shrimp, mussels, and fish and are also used raw in salads. In Myanmar, they are cooked into a sour soup base A popular drink known as Sorrel Shandy is part of many Caribbean Christmas celebrations. It was also cultivated as a fiber source during WWII for.
Instructions 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 Mutton - Mutton cooked in red sorrel leaves - Indian food recipes - Food and cooking blog. When one talks of Andhra food, the first thing they would say, ‘Spicy’. Honestly, its not as spicy as its made out to be. But then if they were to eat Gongura Mamsam, I will have to agree that its â€. Gongura Mamsam Recipe, Learn how to make Gongura Mamsam (absolutely delicious recipe of Gongura Mamsam ingredients and cooking method) Chef Srinivas Rao shares his recipe of a spicy Andhra mutton curry.
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