Gongura Mamsam
Mutton simmered with tangy gongura (sorrel) leaves until the leaves melt into a thick, sour-spiced gravy clinging to tender meat.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Pressure cooker
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 22 g
- carbs
- 9 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 340 kcal
Instructions
- 1
Cook the chopped gongura (sorrel) leaves in a dry pan on low heat until soft and reduced. Set them aside.
- 2
Heat oil in a pressure cooker. Add mustard and cumin seeds until they pop.
- 3
Add onions and fry until golden. Add ginger-garlic paste and cook until the raw smell goes away.
- 4
Add mutton pieces, turmeric, red chilli powder and salt. Fry and brown the meat for 5-6 minutes.
- 5
Add the wilted gongura, green chillies and a cup of water. Pressure cook for 5-6 whistles until the mutton is tender.
- 6
Open the cooker once the pressure releases. Simmer uncovered for 10 minutes, lightly mashing the gongura into the sauce.
- 7
Taste and adjust the salt and tanginess. Serve hot.
Chef's tips
Gongura is naturally sour, so taste the curry before adding any extra sour ingredients. Gentle simmering helps the leaves melt into a rich, thick sauce.
Ingredient substitutions
- gongura leaves → sorrel or a mix of spinach with lemon juice (less authentic)
Storage
Refrigerate for up to 2 days; flavour deepens overnight.
Reheating
Reheat gently on the stovetop, adding a little water if the gravy has thickened too much.
Common mistakes to avoid
- •Skipping the first wilting step, which leaves the gongura tough and stringy in the curry.
Serving suggestions
Cooked Gongura Mamsam?
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