Easy Gongura Mutton Curry

To a pressure cooker add oil, along with the whole spices. Once the whole spices become fragrant, add in your mutton and let it cook until it develops some colour. Then add in the ginger garlic paste, red chili powder and the turmeric. Mix to incorporate. Once there is some slight stickage to the bottom of the pan, deglaze with water and scrape the bottom of the pressure cooker. Pressure cook for 7-8 whistles. After it finishes cooking, let the steam release naturally. To make the gongura paste, to a pan add oil and onion. Saute the onion until it becomes soft and translucent

OilCinnamonGreen CardamomMutton Curry CutGinger Garlic PasteKashmiri Red Chilli PowderTurmeric PowderWaterSaltOilOnion

Then add the green chillies along with salt. Once the chillies blister, add the ginger garlic paste. Once aromatic, add in the gongura (sorrel leaves) and cook until they wilt Transfer the gongura mixture to a blender and blend to form a smooth paste. Add water as required. Add the gongura paste to the mutton and stir to incorporate. Cook until the oil separates from the gravy. Serve hot with white rice or parotta

Green ChilliSaltGinger Garlic PasteGongura Leaves/Sorrel LeavesGhee