1 kg mutton, washed and drained
2 cups packed freshly picked, washed red sorrel leaves
4 medium sized onions, finely chopped
2-4 green chillis, slit (adjust)
1 tablespoon coriander Powder
1 teaspoon cumin Powder
1 1/2 tablespoon oil
1 cup curd
1 1/2 tbsp ginger garlic paste
1/4 teaspoon turmeric Powder
1 teaspoon salt
1 tablespoon red chilli Powder
juice of small lemon
Garam Masala Powder:
1 1/2 cinnamon
2 star anise/anaas puvu/biryani puvvu
1 tablespoon khus-khus Powder
Mutton Gongura Preparation Method:
Take some fresh mutton and wash it carefully to remove any waste on it. Drain the water and keep it in a bowl. Add some turmeric and curd and chilli powder and salt and some ginger garlic paste. Add lemon juice to this and marinate it for more than half an hour. Now in cooker add these marinated mutton pieces and half cook them.
Add some cloves and cinnamon stick to oil and add cardamom and biryani flower and add one spoon of khus khus powder and fry them in a pan. Roast them and let them cool. Now grind the spices to make them into affine powder. Take a deep vessel and add some oil to it and add some onions and green chllies and sauté till they become transparent. Now add the half cooked mutton pieces to these onions and mix well. Add some coriander powder and cumin powder and the grinded garam masala to this and mix thoroughly.
Add some water to this and add required amounts of salt and let it cook for more than ten minutes. In the meanwhile take some gongura or red sorrel leaves and wash them thoroughly. Add these leaves to the mutton pieces and cover with a lid. Let the mutton cook for sometime till it becomes soft. Once done serve it in rice or in rotis.
Note: the time for mutton to cook will vary, so check the softness of the pieces while heating. If the meat is hard it will take more time to cook.