It's a dish that most people from Telangana and Rayalseema region in AP, India, prepare for any grand or small occasion. Its simple recipe and tangy taste is what leaves a foodie asking for more. Infact, there are many ways how you can prepare the same thing. I'll share a few methods.
Ingredients:
1/2 kg lamb meat, cleaned and cut into pieces
1/2 tspn turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
4 cloves (lavang)
4 whole green cardamoms (ilaichi)
2 bay leaves
1 large cinnamon stick
200 gm gongura leaves
1 large onion thinly chopped
1 stem large curry leaves
3 tbsp cooking oil
10-12 green chillies
Cilantro and Mint leaves for garnishing
Cooking time: 15-20 mins Preparation time: 7 mins
Method 1
First, boil the mutton and ginger garlic with some salt in a pressure cooker. Take out the ginger garlic and make a paste of it and keep aside.
Now, in a pan, heat oil and add all the whole spices. Once they start spluttering, add the ginger garlic paste, green chilies and then the sliced onions to the oil. Saute the onions till they become transparent and then add the gongura leaves(sorrel), curry leaves and all the ground spices and salt. Thoroughly saute till the oil is separated from the mixture. Now add the fully boiled mutton pieces and saute for another five minutes so that they get well mixed with the spices paste. Then add water and boil till the gravy thickens. Garnish with fresh coriander/cilantro or even mint leaves and serve hot with rice.
Method 2
Step 1:Wash gongura, keep aside.
Step 2:Cut meat into bite sized pieces and mix along with garlic and ginger pastes and keep aside.
Step 3:Grind poppy seeds, cumin, coriander seeds, cloves and dried red chilis with 1/4 cup of water until soft.
Step 2:Cut meat into bite sized pieces and mix along with garlic and ginger pastes and keep aside.
Step 3:Grind poppy seeds, cumin, coriander seeds, cloves and dried red chilis with 1/4 cup of water until soft.
Step 4:Heat oil in a non-stick skillet and fry onions until brown. Next add meat from step 2 and fry on medium heat until meat looks dry.
Now add 1.5 cups of water, cover and cook until meat is soft. Next add ground spices, gongoora and salt, stir well and cover. Cook on low heat for 25 minutes more.
2 comments:
You seem to be from Telangana/Rayalseema; else you would know this is Andhra's fav. dish.
Hi Sridevi! I'm glad to know this dish is Andhra's favorite too.
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