Gongora (Sorrell Leaves) Mutton

I just posted a nice Sindhi Curry Chicken recipe and hit a button which brought me to someone's blog. This recipe was on it and looked scrumptious-diddly-iddly-umptious. Naturally, I cut and paste as I must try this. If I knew where Rina lived, I would surely invite myself over for dinner. She has some great recipes on her blog and I think I'll be going back for more. Here's the address: http://rinasrecipes.blogspot.com/  Anyways ....


Ingredients : 
To Cook Gongura leaves:
1 bunch Gongura (Sorrel leaves)
4-5 Green chillies slit
1/2 of Small onion sliced
2 Big Garlic cloves, sliced
1/2 tsp home made Chilly made( andhra karam) - ( Use regular one if not available)
1 tsp oil
Rock salt to taste
Enough water to boil and cook the leaves thoroughly.

For the Mutton Curry:

1 to 1.5 lbs Goat or Lamb meat with bones cut into medium to small pieces
1 Tbsp Oil
2 Big or 4 Medium sized Onions chopped
4 Green chillies slit
6-8 Curry leaves if desired
2 Tbsp Ginger Garlic paste
1 Medium Tomato squeezed

1/2 Tsp Tumeric pwdr

1 Tsp Chilly power
1 Tsp Coriander pwdr
1 Tsp Home Made Garam Masala Pwdr
Salt to taste


Procedure:
Separate leaves from gongura stems ..do remember to add the small pods..which adds to the sourness.
Cook the sorrel leaves with all the rest of the ingredients in the "Cooking Gongura" list..till the leaves are fully cooked. 

Remove from heat.

Mash the gongura thoroughly into a smooth paste and keep aside.


Now cook mutton the regular way...
Heat oil and saute' onions, green chillies, curry leaves.
Now add ginger garlic paste fry,
Add Squeezed Tomato and saute'
Add mutton, (usually 1/2 kg- for 1 bunch of sorrel leaves),
Add salt, karam, garam masala powder
Mix and fry for sometime..
Add a little water to cook mutton, or you can pressure cook it too.
Once the mutton is cooked almost, add the cooked mashed cooked gongura and mix well 

Allow the gravy to cook for 7 - 10 so that the mutton absorbs the gongura .. and vice versa.

Once the gravy is thick remove from heat.
Serve with Hot rice.