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Friday, September 19, 2014

AMBADA MUTTON CURRY - GONGURA MAMSAM - LAMB MEAT IN SORELL LEAVES SAUCE

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
2 Tsp Coriander powder
1 tsp cumin powder
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
    2 -3 green chili paste 

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