Gongurra Mamsam : (Mutton cooked in red sorrel leaves)

Serves - 2
Time Taken: 60 mins (approximately)

Ingredients:

1/2 kg tender lamb meat, cleaned and cut into pieces

1/2 tsp turmeric powder (haldi)
Salt to taste

10 cloves of garlic
1/2 inch piece of ginger

For the curry:

3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 gms gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

Method 

• Boil the mutton , ginger & garlic with some salt in a pressure cooker.
• Fish out the ginger & garlic and make a paste of it and keep it aside.
• In a pan, heat oil and add all the whole spices to it.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the finely chopped onions.
• Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Saute till the oil is separated from the mixture.
• Now add the meat pieces and sauté for five minutes (approximately) so that they get well wrapped with the spices paste.
• Then add water for curry and boil till it thickens.
• Garnish with fresh coriander or mint leaves and serve with plain steamed rice.