Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
A big bunch of sorrel leaves and some simple spices make this dish very delicious and yummy! When they are half way cooked through, add some salt and chilli powder. A spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves.
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 is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Gongura mamsam or lamb cooked with sorrel leaves is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Get 250 Grams Lamb Mutton Boneless or
- Make ready 250 Grams Lamb with bone / cartilege (seena) or chops
- Take 250 Grams Marrow bones
- Make ready 5 Sorrel Bunchs leaves
- Prepare 4 Green chillies
- Prepare 2.5 Teaspoons Chilli powder
- Prepare 1/2 Teaspoon Turmeric powder
- Prepare 1 Teaspoon mixed spices (garam masala)
- Prepare 2 Teaspoons Coriander seeds powder
- Take 1 Teaspoon pepper Ground
- Make ready To Taste Salt
- Get 1.5 Tablespoons Ginger Garlic Paste
- Prepare 3 Tablespoons Oil
- Get 2 Onions
Gongura Mamsam Curry from Hyderabad's Rayalaseema Ruchulu restaurant. Both the green-stemmed and red-stemmed varieties are used in cooking. The red sorrel leaves are more sour than the green varietal and are widely planted as a summer crop—higher temperatures are believed to. Vahrehvah , tasty recipe by Sanjay Thumma,Know Gongura leaves helps to cool any inflammation and heat in the blood.
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.
Fresh leaves of the gongura Other well known recipes made with Gongura as the main ingredient are Gongura Pappu (Lentils), Gongura mamsam. I have Gongura mamsam (Lamb) on my menu, which is quite a hit. Gongura leaves are available in my regular grocery store under the label "sorrel leaves". They are very sour and hence an automatic match with anything hot and spicy. They cook down quite a bit but the taste is quite sharp.
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 your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
