Ambada Mutton curry
GONGURA MASAM
is a Sour leafy vegetable with mutton - Tasty,sour and hot curry. A specialty of southern Indian state Andhra cusine
Main ingredients
For pre boiling the Mutton
1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
1/2 tsp turmeric powder
2 Tsp Coriander powder
1 tsp cumin powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
1 spoon red chili powder
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves(5 small bunches)
1 large onion thinly chopped
1 stem large curry leaves
Method
- Boil the mutton and add chopped ginger garlic(about 2 t spoons),little turmeric,Coriander powder and cumin powder ,redchili powder with some salt in a pressure cooker.cook for 4 whistles
- Make ginger garlic a paste with remaining garlic and ginger it and keep aside.
- Now in a pan heat oil and add all the whole spices.
- Once they start spluttering, add ,Bay leafs the ginger garlic paste, green chili paste(or vertically slit 2-3 green chilies) and then the chopped onions.
- saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices(coriander powder,cumin powder,red chili powder) and salt.
- saute till the oil is separated from the mixture.
- Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.
- add garam masala(grounded spices powder)
- Then add water for curry and boil till it thickens
- Garnish with fresh coriander or mint leaves and serve with rice.
Note : vegetarians maty replace mutton with big soya chunks
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