Gongura mamsam or lamb cooked with sorrel leaves

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, gongura mamsam or lamb cooked with sorrel leaves. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Gongura mamsam or lamb cooked with sorrel leaves is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Gongura mamsam or lamb cooked with sorrel leaves is something that I’ve loved my whole life. They’re fine and they look wonderful.

In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Gongura Mutton - Mutton cooked in red sorrel leaves When one talks of Andhra food, the first thing they would say, ‘Spicy’. Honestly, its not as spicy as its made out to be. But then if they were to eat Gongura Mamsam, I will have to agree that its ’spicy’ indeed!

To get started with this particular recipe, we must prepare a few ingredients. You can cook gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you cook that.

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The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
  1. Make ready 250 Grams Lamb Mutton Boneless or
  2. Take 250 Grams Lamb with bone / cartilege (seena) or chops
  3. Get 250 Grams Marrow bones
  4. Get 5 Sorrel Bunchs leaves
  5. Get 4 Green chillies
  6. Prepare 2.5 Teaspoons Chilli powder
  7. Get 1⁄2 Teaspoon Turmeric powder
  8. Make ready 1 Teaspoon mixed spices (garam masala)
  9. Take 2 Teaspoons Coriander seeds powder
  10. Prepare 1 Teaspoon pepper Ground
  11. Get To Taste Salt
  12. Make ready 1.5 Tablespoons Ginger Garlic Paste
  13. Take 3 Tablespoons Oil
  14. Prepare 2 Onions

Stir and add the finely chopped sorrel leaves (gongura) to it. When they are half way cooked through, add some salt and chilli powder. Let it cook fully through, which means, it becomes completely soft and mushy. Use the back of the spoon or spatula to mash it up even more.

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Steps to make Gongura mamsam or lamb cooked with sorrel leaves:
  1. Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder.
  2. Pluck sorrel leaves and wash. In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Let the onions turn brown. Add chopped sorrel leaves. The leaves will cook in few minutes. Set aside.
  3. Pressure cook meat for 2 whistles and on simmer flame for 15 minutes. Let cool and add the meat to the sorrel leaves. Add coriander seeds powder and ground pepper. Let the leaves cook well along with the meat on slow flame until the water is evaporated.
  4. Gongura mamsam is ready to be served with steamed rice.

Let it cook fully through, which means, it becomes completely soft and mushy. Use the back of the spoon or spatula to mash it up even more. Additinal masala and Garnish: Key Ingredients: Lamb meat, Turmeric powder, Salt, Ginger-garlic paste, Refined oil, Cloves, Cardamoms, Cinnamon, Cumin seeds, Onions, Ginger garlic paste, Gongura leaves, Red chilli powder,. Mince up the sorrel leaves. (This can be done roughly, and it's also possible to make the jam without chopping them at all.). Add the minced sorrel leaves to a saucepan with the sugar and a small amount of water and simmer it down.

So that is going to wrap it up for this exceptional food gongura mamsam or lamb cooked with sorrel leaves recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!