Step-by-Step Guide to Make Homemade Gongura mamsam or lamb cooked with sorrel leaves

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Gongura mamsam or lamb cooked with sorrel leaves is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Gongura mamsam or lamb cooked with sorrel leaves is something which I’ve loved my entire life.

Gongura mamsam is a spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves. http Now in a pan add oil,garama masala,onions,salt cook till onion change colour to golden brown,now add ginger garlic paste,turemuric powder,green chillis,gongura leaves mix well. Place the lid and cook till the mutton has turned soft and the leaves have. Gongura pachadi also known as gongura chutney is a Andhra style side dish made with sorrel leaves, red chilies, garlic and other basic spices. Gongura mamsam or lamb cooked with sorrel leaves.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:

1. Make ready 250 Grams Lamb Mutton Boneless or
2. Prepare 250 Grams Lamb with bone / cartilege (seena) or chops
3. Take 250 Grams Marrow bones
4. Get 5 Sorrel Bunchs leaves
5. Prepare 4 Green chillies
6. Get 2.5 Teaspoons Chilli powder
7. Prepare 1/2 Teaspoon Turmeric powder
8. Take 1 Teaspoon mixed spices (garam masala)
9. Prepare 2 Teaspoons Coriander seeds powder
10. Take 1 Teaspoon pepper Ground
11. Make ready To Taste Salt
12. Get 1.5 Tablespoons Ginger Garlic Paste
13. Prepare 3 Tablespoons Oil
14. Make ready 2 Onions

This mineral-rich plant has calcium, magnesium and phosphorus in abundance, all of. Gongura Mamsam Curry from Hyderabad's Rayalaseema Ruchulu restaurant. Both the green-stemmed and red-stemmed varieties are used in cooking. Thenadd boiled dal and cook by adding salt in small quantities (to taste) till gravy looses its mushy consistency.

Instructions to make Gongura mamsam or lamb cooked with sorrel leaves:

1. Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder.
2. 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.
3. 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.
4. Gongura mamsam is ready to be served with steamed rice.

Both the green-stemmed and red-stemmed varieties are used in cooking. Thenadd boiled dal and cook by adding salt in small quantities (to taste) till gravy looses its mushy consistency. DeliciousGongura Pappu is now ready to serve. Gongura Chicken Recipe is an amazing combination of gongura leaves or sorrel leaves with chicken and is a special andhra style recipe in south indian region. Firstly, take a pressure cooker, add gongura leaves into it.

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 confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!