Gongura Mutton

Method

1. 1

   Heat oil in a pressure cooker and add the whole spices (cloves, cinnamon, fennel). Add the green chilli and onion. Saute until the onion turns translucent. Add the ginger garlic paste and saute for a minute.

   Fennel SeedsCinnamonGreen ChilliOnionGinger Garlic PasteSunflower OilCloves

2. 2

   Add the tomato, salt, turmeric powder, red chilli powder, coriander powder and cumin powder. Saute for 2-3 minutes. Add the mutton and saute for 2 more minutes. Add water, cover and pressure cook for 1 whistle. Reduce the heat to low and cook for 15 more minutes.

   TomatoSaltTurmeric PowderRed Chilli PowderCoriander PowderCumin PowderMutton Curry CutWater

3. 3

   While the mutton is cooking, you can prepare the paste. Heat oil in a pan and add the gongura leaves. Saute slightly, then cover and cook on low heat until it shrinks and becomes soft, around 3-5 minutes.

   Sunflower OilGongura Leaves/Sorrel Leaves

4. 4

   Add the Palak/spinach leaves and saute for 2 more minutes. Allow it to cool slightly. Grind it into a paste.

   Palak (Spinach)

5. 5

   Once the pressure has released, open the lid and add the prepared Gongura paste and garam masala powder.

   Garam Masala PowderSaltSugar

6. 6

   Cover and cook for 5 more minutes or until the oil floats on top. Add coriander leaves and ghee. Mix and turn off the heat. Serve with rice, roti or phulkas.

   GheeCoriander Leaves