Gongura mamsam or lamb cooked with sorrel leaves
Gongura mamsam or lamb cooked with sorrel leaves

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gongura mamsam or lamb cooked with sorrel leaves is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Gongura mamsam or lamb cooked with sorrel leaves is something that I have loved my entire life. They’re nice and they look fantastic.

Gongura Mamsam A spicy lamb curry with the distinctive taste. Main ingredient is gongura or sorrel leaves. It is called as Pitwaa in Hindi and Sorrel leaves in English.

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

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

But then if they were to eat Gongura Mamsam, I will have to agree that its ’spicy’ indeed! An authentic Andhra non-vegetarian meal is incomplete without Gongura With fresh sorrel leaves available in abundance at our local rythu bazaar, I bought a few bunches to prepare this traditional dish. Gongura pachadi recipe, a hot spicy and tangy chutney from andhra cuisine is made using red sorrel leaves. Gongura mamsam or lamb cooked with sorrel leaves.

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.

Cooking gongura with colocasia is a popular ethnic dish in Assam. According to studies, the leaves are also a great way to keep your bones strong. This mineral-rich plant has calcium, magnesium and phosphorus in abundance, all of which are important for maintaining strong and healthy bones. Gongura Mamsam Curry from Hyderabad's Rayalaseema Ruchulu restaurant. Both the green-stemmed and red-stemmed varieties are used in cooking.

So that’s going to wrap this up for this special food gongura mamsam or lamb cooked with sorrel leaves recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!