Gongura Mutton

Introduction
A spicy mutton curry with tangy gongura (sorrel leaves).

Historical Relevance
Deeply rooted in Telugu cuisine, gongura (sorrel leaves) has been a traditional souring agent for centuries. Gongura mutton reflects the region’s bold flavors, balancing fiery chilies with the tang of gongura a classic in Rayalaseema and Telangana feasts.

1. Preparing Gongura Paste

• • 2 cups gongura leaves
    

• 2–3 green chilies
  

Instructions: Sauté leaves till soft, grind into paste.

2. Cooking the Curry

• • 500 g mutton
    

• Onions, ginger-garlic, red chili powder, garam masala
  

Instructions: Cook mutton with masala, add gongura paste, simmer till tender.

Pro Tips
Pressure cook mutton first for softness.

Serving Suggestions
Best with steamed rice.

Fun Fact
Gongura is Andhra’s identity green—used in chutneys, pickles, curries.