Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Gongura mamsam or lamb cooked with sorrel leaves is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Gongura mamsam or lamb cooked with sorrel leaves is something that I’ve loved my entire life.
To get started 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 can achieve that.
The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
- Make ready 250 Grams Lamb Mutton Boneless or
- Get 250 Grams Lamb with bone / cartilege (seena) or chops
- Take 250 Grams Marrow bones
- Take 5 Sorrel Bunchs leaves
- Get 4 Green chillies
- Take 2.5 Teaspoons Chilli powder
- Make ready 1/2 Teaspoon Turmeric powder
- Get 1 Teaspoon mixed spices (garam masala)
- Make ready 2 Teaspoons Coriander seeds powder
- Get 1 Teaspoon pepper Ground
- Prepare To Taste Salt
- Prepare 1.5 Tablespoons Ginger Garlic Paste
- Get 3 Tablespoons Oil
- Take 2 Onions
A dish from Andhra, sorrel leaves with lamb, with a distinctive taste. Mutton Gongura Curry - Mutton Sorell Leaves Curry Preparation in Telugu. Gongura pachadi recipe, a hot spicy and tangy chutney from andhra cuisine is made using red sorrel leaves. Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry which are prepared with these red sorrel.
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.
Vahrehvah , tasty recipe by Sanjay Thumma,Know Gongura leaves helps to cool any inflammation and heat in the blood. Fresh leaves of the gongura Other well known recipes made with Gongura as the main ingredient are Gongura Pappu (Lentils), Gongura mamsam. Cooking gongura with colocasia is a popular ethnic dish in Assam. In Tamil Nadu, it is widely used for pulichakeerai masiyal and thokku. According to studies, the leaves are also a great way to keep your bones strong.
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