Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, gongura mamsam or lamb cooked with sorrel leaves. One of my favorites. For mine, I am going to make it a 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 in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Gongura mamsam or lamb cooked with sorrel leaves is something that I’ve loved my entire life.
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 can achieve it.
The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
- Prepare 250 Grams Lamb Mutton Boneless or
- Get 250 Grams Lamb with bone / cartilege (seena) or chops
- Get 250 Grams Marrow bones
- Take 5 Sorrel Bunchs leaves
- Prepare 4 Green chillies
- Get 2.5 Teaspoons Chilli powder
- Make ready 1/2 Teaspoon Turmeric powder
- Make ready 1 Teaspoon mixed spices (garam masala)
- Make ready 2 Teaspoons Coriander seeds powder
- Get 1 Teaspoon pepper Ground
- Get To Taste Salt
- Make ready 1.5 Tablespoons Ginger Garlic Paste
- Take 3 Tablespoons Oil
- Make ready 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.
Instructions to make Gongura mamsam or lamb cooked with sorrel leaves:
- Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder.
- 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.
- 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.
- 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 is going to wrap it up for this special food gongura mamsam or lamb cooked with sorrel leaves recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
