Gongura Mutton

Ingredients

• Mutton (goat meat) (500 grams, cut into pieces)
• Gongura leaves (200 grams, washed and stems removed)
• Onions (2 medium, finely chopped)
• Green chillies (2, slit)
• Oil (3 tablespoons)
• Salt (to taste)
• Garam masala powder (1 teaspoon)
• Coriander powder (1 tablespoon)
• Red chilli powder (1 tablespoon)
• Turmeric powder (1/2 teaspoon)
• Ginger garlic paste (1 tablespoon)

Instructions

1. Begin by cleaning the mutton pieces thoroughly. In a mixing bowl, marinate the mutton with turmeric powder, red chilli powder, coriander powder, garam masala powder, ginger garlic paste, and salt. Mix well to coat the meat and allow it to rest for at least 30 minutes, letting the spices infuse.
2. In a heavy-bottomed pan, heat the oil over medium heat. Add the finely chopped onions and slit green chillies. Sauté until the onions turn golden brown and release a fragrant aroma.
3. Introduce the marinated mutton to the pan, stirring occasionally. Cook on medium flame for about 30-40 minutes, or until the mutton becomes tender and the spices are well incorporated.
4. Meanwhile, in a separate pan, add the washed gongura leaves and cook them over low heat until they soften and wilt. Once cooked, remove from heat, let cool slightly, and blend into a smooth puree.
5. Fold the gongura puree into the cooked mutton mixture, stirring well to combine. Allow it to simmer for another 10-15 minutes, enabling the flavors to meld beautifully.
6. Once the mutton is fully cooked and tender, remove from heat. Your Gongura Mutton is now ready to be served! Enjoy it hot with steamed rice or soft roti.