Name: Guntur Gongura Mutton/Ambada Gosht recipe by Lubna Karim at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 kg Mutton with bones, washed and drained; 2 cups fresh red Sorrel leaves, stemmed and washed; 2 medium sized onions, finely chopped; 1/2 tbsp. Ginger-Garlic paste; 3 Green chillis, slit and deseeded; 1 big ripe Tomato, deseeded and finely chopped; 1 tbsp red chilli powder; 1/2 tbsp Turmeric powder; 3 tbsp. Oil for cooking; Salt to taste

ABOUT Guntur Gongura Mutton/Ambada Gosht RECIPE

The pungent smell of the leaves and luscious green color makes the recipe pleasing to eyes, nose and taste buds. We make it more often at home and when we are having guest this recipe is a must in the menu. Sour taste of sorrel leaves when combines with subtle taste of meat, gives us an aromatic and flavour ‘Ambada Gosht’. I served this with bagare chawal and shamiya.

Ingredients Serving: 6

1/2 kg Mutton with bones, washed and drained
2 cups fresh red Sorrel leaves, stemmed and washed
2 medium sized onions, finely chopped
1/2 tbsp. Ginger-Garlic paste
3 Green chillis, slit and deseeded
1 big ripe Tomato, deseeded and finely chopped
1 tbsp red chilli powder
1/2 tbsp Turmeric powder
3 tbsp. Oil for cooking
Salt to taste

Instructions

In a pressure cooker add chopped onions, salt, ginger-garlic paste, red chilli powder, turmeric powder, oil, green chilles, mutton pieces, water and cook till mutton pieces are soft and tender.
Once the steam settles add chopped tomatoes and sorrel leaves to the mutton pieces and combine well.
Add 1/4 cup of water if required. Replace the lid and cook for a whistle, when the steam settles take out the lid and on low flame cook till leaves turn tender.
Stir well to get combined and leaves get properly cooked. Leaves will turn mushy by now. If not then separate the mutton pieces from the leaves and using a wooden smasher (dal ghotni) smash the leaves until soft.
And then combine mutton pieces and cook for 5 minutes or until thick (all the water is absorbed). Serve hot with rice/bagare chawal/biryani.

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