|Mutton (with bones)||1 kg|
|Gongura / Sorrel leaves||250 gms / 4 cups|
|Large onion||1 (diced)|
|Green chillies||6 - 8 (slit)|
|Red chilly powder||2 tbsp + 2 tbsp|
|Turmeric||½ tsp + ½ tsp|
|Ginger Garlic paste||2 tbsp|
|Tempering Seasonings:||Garlic - 10 flakes|
Red chillies - 4
Mustards - 1tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - few
Oil - ¼ th cup
- Drain the washed gongura well. To this add onions, green chillies, ½ tsp turmeric and 2tbsp red chilly powder, little salt and glass water. Mix well and cook on medium flame till gongura is cooked. Cool it down and grind in paste without adding water. Keep aside.
- Clean and wash the mutton. Drain the water well. MIx ginger garlic paste, 2tbsp red chilly powder, ½ tsp turmeric and salt to taste. Add cup water and pressure cook till mutton is tender and cooked. Remove the lid. If any excess water, boil till water evaporates.
- Heat ½ cup oil in a frying pan. Add boiled mutton and fry till mutton is fried nicely all the sides and turns to semi crispy.
- Mix gongura paste (as prepared above) to mutton and add ½ to cup water. Mix well and check the salt and spice. If required, adjust according to your taste. Boil on medium flame till gravy thicken.
- Off the flame.
- Heat 1/4th oil for tempering. Add all ingredients as listed and fry well. Pour on mutton-gongura gravy.
- Mix and serve with hot rice.