Recipe of Speedy Gongura mamsam or lamb cooked with sorrel leaves

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gongura mamsam or lamb cooked with sorrel leaves is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Gongura mamsam or lamb cooked with sorrel leaves is something which I have loved my whole life. They are nice and they look wonderful.

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 first prepare a few ingredients. You can have gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you can achieve that.

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

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

Steps 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 this up for this exceptional food gongura mamsam or lamb cooked with sorrel leaves recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!