Gongura mamsam (mutton with gongura)

Ingredients

• 750 g mutton, bone-in, cut into pieces
• 3 cups gongura leaves
• 2 onions, sliced
• 1½ tbsp ginger-garlic paste
• 2 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp coriander powder
• 4 green chillies
• Salt to taste
• 4 tbsp oil
• Curry leaves

Method

1. Pressure-cook the mutton with turmeric, salt, half the ginger-garlic paste and 1½ cups water for 5–6 whistles until tender.
2. Separately, cook the gongura leaves and green chillies in 1 tbsp oil until they collapse. Mash to a coarse paste.
3. Heat the remaining oil, add curry leaves and onions and fry until golden. Add the rest of the ginger-garlic paste.
4. Add chilli powder, coriander powder and the mutton with its stock. Cook for 10 minutes.
5. Stir in the gongura paste and garam masala and simmer until the gravy is thick and oil rises to the top.
6. Serve with rice or rotis.