Do you know? Guntur produces the best and fresh quality of Gongura | Sorrel | Ambada. Farmers pick Gongura early in the mornings so that the moisture is retained for the longest possible time. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Mainly there are two types of Gongura or Sorrel Leaves. One is red stemmed sorrel leaves (Erra Gongura) and green stemmed sorrel leaves (Tella Gongura). Erra Gongura is bit more sour in taste than Tella Gongura. No Muslim wedding food menu in Guntur is complete with this ‘Ambada Gosht‘ | Gongura Mutton delicacy.
The pungent smell of the leaves and luscious green color makes the recipe pleasing to eyes, nose and taste buds. We make it more often at home and when we are having guest this recipe is a must in the menu. Sour taste of sorrel leaves when combines with subtle taste of meat, gives us an aromatic and flavour ‘Ambada Gosht’. I served this with bagare chawal and shamiya.
The pungent smell of the leaves and luscious green color makes the recipe pleasing to eyes, nose and taste buds. We make it more often at home and when we are having guest this recipe is a must in the menu. Sour taste of sorrel leaves when combines with subtle taste of meat, gives us an aromatic and flavour ‘Ambada Gosht’. I served this with bagare chawal and shamiya.
Guntur Gongura Mutton | Ambada Gosht
INGREDIENTS:
- 1/2 kg Mutton with bones, washed and drained
- 2 cups fresh red Sorrel leaves, stemmed and washed
- 2 medium sized Onions, finely chopped
- 1/2 tbsp. Ginger-Garlic paste
- 3 Green chillis, slit and deseeded
- 1 big ripe Tomato, deseeded and finely chopped
- 1 tbsp Red chili powder
- 1/2 tbsp Turmeric powder
- 3 tbsp. Oil for cooking
- Salt to taste
How to make Guntur Gongura Mutton
PREPARATION:
- In a pressure cooker add chopped onions, salt, ginger-garlic paste, red chilli powder, turmeric powder, oil, green chilles, mutton pieces, water and cook till mutton pieces are soft and tender.
- Once the steam settles add chopped tomatoes and sorrel leaves to the mutton pieces and combine well.
- Add 1/4 cup of water if required. Replace the lid and cook for a whistle, when the steam settles take out the lid and on low flame cook till leaves turn tender.
- Stir well to get combined and leaves get properly cooked. Leaves will turn mushy by now. If not then separate the mutton pieces from the leaves and using a wooden smasher (dal ghotni) smash the leaves until soft and then combine mutton pieces and cook for 5 minutes or until thick (all the water is absorbed).
- Serve hot with rice | bagare chawal | biryani.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’
Priya says
Thanks for ur entry dear…
I myself wanted too try this recipe for so long…Will try ur version. Being a andhraite I just love any recipe made of gongura..:)Yummy recipe…
Thanks for participating..Will wait for more entries.
-Priya.
Kitchen Flavours says
You are welcome Priya.
Happy cook says
This looks delicious, it is a pity we don’t get these leaves here
Kitchen Flavours says
Oh so sad. Thank s for dropping by Happy cook.
DEESHA says
i like gongura .. will try the veggie version of this .. thanks
DEESHA says
i like gongura .. will try the veggie version of this .. thanks
Kitchen Flavours says
Thank You Deesha and waiting for the veggie version.
Curry Leaf says
nice entry,but can we use vegies like cauliflower/potatoes to veganize it?
Kitchen Flavours says
Thank You Curry Leaf. I never tried any combo with sorrel leaves. I will soon post the veggie version of Sorrel leaves.
Priya says
Looks yummy..good entry for the event..wat a combo..
Praneetha Raghava says
Hey,r u from Andhra by any chance? Guess what? Gongura is my most fav. We cook these leaves as dal, chutney, pulusu and pickle…
Btw, can I take part in the event?
Foodycat says
Gorgeous! I don’t know where I will get sorrel but this looks so delicious.
Ivy says
This sounds delicious but don’t get these leaves here.
Ramya Vijaykumar says
I love Gongura, be it pickle or with meat they are simply superb… Good and delicious entry…
Purva Desai says
I dont eat Gosht but I am sure this must ve tasted yumm….and write up on Guntur leaves was really informative
Vibaas says
Hi Lubna, i have an award waiting for you in my blog. I know you got it already, but i would still like to pass it on to you since i think your blog is a really cool blog.
Kitchen Flavours says
Thank You Priya, Praneetha, Foody Cat, Ivy, Ramya and Purva.
Kitchen Flavours says
Thank You Vibaas.
Anjum says
Ambada is my all time favourite…i love eating chutney or with gost…anyform it tastes superb
Kitchen Flavours says
That’s true Anjum.