Easiest Way to Make Speedy Gongura mamsam or lamb cooked with sorrel leaves

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Great recipe for Gongura mamsam or lamb cooked with sorrel leaves. A very tangy lamb curry - favorite of the Telugu people :). The leaves will cook in few minutes.

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Gongura mamsam or lamb cooked with sorrel leaves is one of the most favored of recent trending meals in the world. It is easy, it's quick, it tastes delicious. It's enjoyed by millions daily. Gongura mamsam or lamb cooked with sorrel leaves is something which I've loved my entire life. They're fine and they look wonderful.

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To begin with this particular recipe, we must first 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:

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

Let cool and add the meat to the sorrel leaves. Add coriander seeds powder and ground pepper. Gongura mamsam or lamb cooked with sorrel leaves. A big bunch of sorrel leaves and some simple spices make this dish very delicious and yummy!

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..

When they are half way cooked through, add some salt and A big bunch of sorrel leaves and some simple spices make this dish very delicious and yummy! Steps Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder. In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Mutton is cooked in a spicy masala base with sour red sorrel leaves enriching the flavor of mutton, giving it a distinctive fiery tangy taste and an aroma that is a delight to the senses. A delicacy prepared in most homes on Kanuma, the third day of our traditional harvest festival, Sankranti.

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