Gongura mut­ton(

Friday - - Wanted -

Prep time: 30 mins

serves 4)

Cook­ing time: 30 mins s In­gre­di­ents 400g bone­less mut­ton, cut into pieces 5 onions, thinly sliced 4 green chill­ies, chopped 3 tbsp oil 2 tsp chilli pow­der hand­ful co­rian­der, chopped, plus ex­tra for gar­nish­ing wa­ter curry leaves ginger-gar­lic paste co­rian­der pow­der turmeric pow­der ghee (clar­i­fied but­ter) cin­na­mon stick cloves black pep­per­corns bay leaf sor­rel leaves, coarsely chopped medium-sized tomato, finely chopped

2. 1/2 cup 8 2 tbsp 3 tbsp 1 tsp 1 tbsp 2.5 cm 2-3 2-3 1 3 cups 1 Method: 1. Place mut­ton, 1 onion, 1 green chilli, 1 tbsp oil, 1/2 tsp chilli pow­der, co­rian­der, wa­ter, 4 curry leaves, 1 tbsp ginger-gar­lic paste, 1 1/2 tbsp co­rian­der pow­der and 1/2 tsp turmeric pow­der in a pres­sure cooker and cook un­til mut­ton is half done. Mean­while, in a heavy-bot­tomed pan, heat re­main­ing oil with ghee. Add all whole spices and when spices be­gin to splut­ter, add re­main­ing curry leaves, green chill­ies and onions. Sauté un­til onions turn golden brown.



5. Add re­main­ing ginger-gar­lic paste and sauté on low heat un­til oil be­gins to ap­pear on side of pan. Add re­main­ing turmeric, co­rian­der and chilli pow­der, stir then add sor­rel leaves. Cook un­til leaves change colour then add tomato and cook un­til com­pletely soft and mushy. Stir in mut­ton pieces, re­serv­ing any stock to ad­just con­sis­tency later. Keep adding re­served stock in batches and con­tinue to cook un­til mut­ton is ten­der. Gar­nish with chopped co­rian­der, cover and serve af­ter 2 min­utes with co­conut rice and salad.


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