Gongura Muttton Gravy Curry

This is one of the traditional andhra non veg recipe.In olden days most of the people used to make non veg recipes with adding any vegetable or green leaf veggies.This is very good for health because adding fiber food like veggies to non veg recipes which  has no fiber that  avoids  constipation and also gives nice taste.Adding sorrel leaves(gongura) with mutton is excellent and well known combination.Dosakaya mutton is also nice combination.

For more mutton recipes

Dosakaya mutton recipe

South indian spicy  mutton recipe

Mutton soup preparation

Ingredients

gongura                 3 cups
mutton                   250 grs
oil                           3 spoons
mustard seeds       1/4 spoon
cumin seeds           1/4 spoon
garlic cloves            5
curry leaves            few
onion                       1
green chillies           4
tomato                     1
turmeric                    pinch
salt                           to taste
red chilli powder       1 spoon
tamarind                   2 flakes
ginger garlic paste  1 spoon

Preparation

Wash sorrel leaves and put on salt water for 10 minutes to remove pesticides and any  harmful chemicals.
Wash mutton with plenty of water and drain completely.
Make  ginger garlic paste.
Wash onion,green chillies,tomato.
Cut them into pieces(medium size).

Method

1.Take a thick bottom vessel and add sorrel leaves,onion pieces,green chilli pieces,tomato pieces,salt,red chilli powder,ginger garlic paste,turmeric,tamarind and some water(4 cups) and put on the stove and cook until sorrel leaves and tomato pieces cooked well.
2.Put the flame, starting in medium and then after put it in low and cook well.
3.Take another vessel and add mutton pieces,some salt(1/2 spoon),turmeric(pinch) and ginger garlic paste(1/ spoon) and put on the flame in sim.
4.After some time water is coming from the mutton pieces.
5.Do not add any water to mutton pieces.
6.Cook mutton pieces until water completely avaporated.Then mutton pieces become so soft.Put off the flame.
7.When sorrel leaves cooked well then put off the flame and keep to cool in room temperature.
8.Take a mixie jar and add cooked sorrel leaves mixture and make a paste.
9.Take a thick bottom pan and  put it on the flame.
10.When pan is heated add oil.
11.Add mustard seeds when oil is heated.
12.Add cumin seeds when they started to splutter.
13.Add garlic cloves and curry leaves.
14.Then add sorrel leaves mixture paste and stir.
15.If consistency is thick add some water and stir and cook for some time.
16.When gravy is started to boil then add cooked mutton pieces and mix well.
17.Cook until mutton pieces absorb the gravy and become sour and spicy.
18.Taste the gravy if salt and spicyness is enough or not.
19.If not,add more salt and red chilli powder.
20.Finally add garam masala (optional).
21.Sorrel mutton gravy curry is ready to eat with rice or chapati...

Keep in the mind

Adding cumin seeds and garlic cloves is optional.But in olden days they used to add in this curry.
Finally we can add coriander leaves also.
If sorrel leaves are too sour then decrease the quantity of the tamarind.
Do not cook the gravy until it become so thick.

South Indian Spicy Mutton recipe

When non veg lovers to see this dish at dining table  they feel that day is great boon given by their mother just like my son.The non veg lovers stomach must feel happy to eat this spicy  mutton curry with any combination (rice,roti,pulao).Every one loves to eat mutton curry varities.But do not eat mutton regularly .For heatlh sack eat occasionally.This curry is so simple to prepare and  can mix with any veggies like tomato mutton,cucumber mutton,drumstick mutton,mutton ladyfinger,mutton gongura,mutton potato....etc..This is plain mutton curry if you wish you can add any vegetable.

Adding  vegetables  in  mutton gives not only for taste but health prospect mutton is full of fat.If we get much quantity of mutton pieces at a time is not good for health.When you mix with any vegetable with this meat we do not take only mutton pieces also eat vegetable pieces also.And one more thing is that vegetables have full fiber contents.Mutton is fiber free.So if we eat  only mutton causes constipation.Eating mutton with  vegetables controls constipation.

Ingredients

mutton	1/4 kg
onion	1
green chillies	5
ginger garlic paste	1 spoon
oil	2 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
cloves	4
elachi	1
cinnamon	inch piece
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	5
coriander leaves	few

Preparation

Clean and wash mutton pieces with water or clean each piece under running tap water.

Drain the water completely.

Wash onions and green chillies with water.After that cut the onion into small pieces.

Split green chillies(cut  in middle of green chillies ) into 2 pieces.

Wash the coriander leaves and cut them into small  pieces and keep them aside.

Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.After that add poppy seeds and blend it again.Poppy seeds should make a fine powder.Finally add cashew nuts and water(4 spoons)make a fine paste.Keep this masala in a bowl.

Make ginger garlic paste.

Marinate the mutton

Take  a mixing bowl.Add mutton pieces,salt, turmeric,red chilli powder and 1 drop of vinegar(option)and ginger garlic paste and apply paste to mutton pieces.After mixing  well keep  this aside for 20  minutes.

Method

1.Take a thickened bottom vessel and put on the flame.

2.Add oil and when oil is heated add finely chopped  onion and  green chilli pieces. fry till onions become light golden colour.

3.Then add marinated mutton pieces and mix all well and put the lid and cook  in low flame.

4.After some time water is coming from the mutton.We should evaporate that water completely other wise curry gives some bad smell(neechu vasana)So do not add any masala in this stage.Cook the mutton in low flame.

5.After water in the curry completely evaporated add grinded masala and stir well and cook for 1 to 2 minutes.

6.Then add 1 glass of water and cook till mutton pieces become so tender and curry become correct consistency.

7.Taste the curry if salt and spicy is enough or not.

8.If not add some more salt and red chilli powder.

9.Finally add finely chopped coriander leaves and put off the flame.

10.Mutton curry is suitable for roti and steam rice....and also have  with pulao.

Keep in the mind

 We can add garam masala powder also instead of grinded masala paste.

Do not avoid to add coriander leaves.Adding coriander leaves gives some nice aroma and also helps to digest easily.

At the time of making mutton curry do not put the flame on medium or high.Only put the flame in low because mutton  is not cook fast like chicken.It will take double time to cook than chicken.So do not cook fastly.Raw and unboiled mutton causes many problems.Do not be hurry in the time of cooking...