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Gongura Mamsam
Gongura Mamsam is a traditional Indian recipe (from the Andhra Pradesh) for a classic curry of mutton (goat meat) in aromatic spices like cinnamon, cardamom cooked with onions, garlic and green chillies with Gongura leaves. The full recipe is presented here and I hope you enjoy this classic Indian version of: Gongura Mamsam.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesIndian Recipes
Gongrura Mamsam is a classic meat delicacy from Andhra Pradesh made with aromatic spices like cinnamon, cardamom cooked with onions, garlic and green chillies with Gongura leaves and mutton.
Ingredients:
250g mutton (goat meat) or use Lamb, cubed
1 tsp Turmeric powder
Salt, to taste
1 tbsp Ginger-garlic paste
For the curry:
2 tbsp cooking oil
6 whole Cloves
3 Cardamom pods, crushed
1 Cinnamon stick
1/2 tsp Cumin seeds
3 tbsp Onions, chopped
1 tsp Ginger garlic paste
100 gram Gongura leaves
1 tbsp chilli powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
10 Curry leaves
6 green chillies, slit lengthways
½ bunch Coriander (cilantro) leaves, chopped
50ml Water
1 1/2 tsp Salt (or to taste)
Fried Red chilli, fried curry leaves, to garnish
Warmed Clarified butter (ghee), to drizzle
Method:
Combine the meat with the turmeric powder, salt and ginger garlic paste. Put over medium heat, cover with a tight fitting lid and let the meat cook in its own juices for 10 minutes. Take off the heat and set aside.
Place a pan over medium heat. When hot add the oil and use to fry the cloves, cardamoms, cumin seeds and chopped onions. Cook for about 6 minutes, until the onions turn soft and translucent.
Now stir in the boiled meat and its pan juices, the gongura leaves, chilli powder, coriander powder, curry leaves, slit green chillies, chopped coriander (cilantro) leaves, water and salt.
Mix well to combine, bring to a simmer and cook for 5 minutes.
Turn into a warmed serving bow and served garnished with fried red chillies, fried curry leaves and a drizzle of hot ghee.
Serve hot, accompanied with rice.
