Guntur Gongura Mutton, Ambada Gosht is a bold blend of tender mutton and tangy gongura leaves. Guntur Erra Gongura is known for its super tangy taste. These leaves infuse a very unique tangy taste to mutton pieces. No Andhra Muslim Wedding meal is complete without serving gongura mutton with biryani. If you’re a fan of spicy, tangy, and utterly delicious flavors, then Gongura Mutton is an absolute must-try!
Looking For Gongura Recipes? Then, you are in luck. Here are all time reader’s favorite Gongura Recipes – Gongura Chicken, Andhra Gongura Pulihora, Ambada Dal | Gongura Pappu, Gongura Chutney, Gongura Pachadi.
About This Recipe
Do you know? Guntur produces fresh and best 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.
Gongura in Telugu and Ambada in Hindi are Sorrel Leaves. These leaves are green, deeply lobed with three to five serrated, finger-shaped leaflets. In Andhra, Telangana and Rayalaseema regions, we get two varieties of Gongura. One of Erra Gongura (Red Sorrel Leaves) and other is Tella Gongura (White Sorrel Leaves).
Both erra and tella gongura are green in color only. The veins and stalk of these leaves are red and green in color, hence the name erra and tella gongura. For erra gongura, the stalks are red in color and for tella gongura, the stalks are green in color.
Erra Gongura is prized for its vibrant color and distinctive tangy flavor, which adds depth and character to dishes.
Guntur gonura mutton, ambada gosht is medley of tangy gongura leaves and tender mutton pieces. With just few handful ingredients, we can easily prepare this finger lickingly delicious gongura mutton recipe.
Guntur Gongura Mutton | Ambada Gosht
Wondering what is so special about this Guntur Gongura Mutton Recipe? Guntur Gongura Mutton is more than just a dish; it’s an emotion. It’s a nostalgic journey back to the heart of comfort and satisfying Andhra flavours. Every bite is a reminder of fond memories and traditional flavors. It’s the taste of home, of family gatherings, and festive celebrations.
For those with roots in Andhra, Guntur Gongura Mutton evokes a sense of pride and belonging. It’s a culinary tradition passed down through generations and preserved with love.
For those experiencing it for the first time, Guntur Gongura Mutton is an invitation to immerse yourself in the vibrant culture and flavors of South India. It’s a taste that lingers on the palate and leaves an lasting mark on the soul.
Upon cooking, gongura leaves turn dark green and add a subtle yet intense tangy flavour to the mutton pieces. These mutton pieces absorb all the tanginess from the gongura leaves, transforming into tender morsels of flavor-packed delight.
Main Ingredients
Mutton: The star of the dish, mutton adds rich flavor and texture to the dish. With bones included, it enhances the depth of flavor in this side-dish recipe. I prefer using curry cut mutton pieces.
Fresh Red Sorrel Leaves: Also known as Gongura leaves, these impart a tangy flavor, unique taste and vibrant color.
Onions: Finely chopped onions serve as the base providing sweetness and body.
Ginger-Garlic Paste: This combination adds aromatic flavor and depth to the curry, providing warmth and complexity.
Green Chilis: Add a subtle heat to the dish without overpowering the other flavors. They provide a fresh, spicy kick.
Tomato: Finely chopped tomatoes add a slight sweetness and tanginess to the curry, balancing out the flavors and providing a rich, thick texture.
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Gongura Mutton Recipe | Ambada Gosht
The bold tanginess of Gongura leaves combined with the spicy richness of Guntur chillies creates a symphony of taste that resonates deep within. It's the taste of home, of family gatherings, and festive celebrations.
** Sorrel leaves | Gongura | Ambada | Khatti Bhaji
Ingredients
- ½ kg Mutton with bones, washed and drained
- 2 cups fresh red Sorrel leaves, stemmed and washed
- 2 medium sized Onions, finely chopped
- ½ tbsp. Ginger-Garlic paste
- ½ tbsp. roasted Cumin powder
- 2 Cloves
- 1 inch Cinnamon
- 6 Green chilis, slit and deseeded
- 1 big ripe Tomato, deseeded and finely chopped
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 2-3 sprigs Coriander leaves
- 3 tbsp. Oil for cooking
- Salt to taste
Instructions
How To Make Guntur Gongura Mutton | Ambada Gosht Recipe
- In a pressure cooker add chopped onions, salt, ginger-garlic paste, red chilli powder, turmeric powder, oil, green chills, cloves, cinnamon, 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.
- If required add ¼ cup of water. Stir and place the lid. Cook for one whistle and when the steam settles take out the lid and on low flame cook till leaves turn tender.
- Add coriander leaves and stir well.
- Gongura leaves will turn mushy by now. If not then separate the mutton pieces from the leaves.
- Using a wooden smasher (dal ghotni) or hand blender mash the leaves until soft and then combine mutton pieces and cook for 5 minutes or until thick (all the water is absorbed).
- Turn off the flame and place the lid. Leave this for 5-10 minutes.
- Remove in a serving bowl and serve with plain white rice or bagara rice or biryani or pulao.
- Add your 'love' to make this Gongura Mutton taste 'YUMMY'.
Notes
Lubna's Serving Suggestions
For ultimate comforting and satisfying meal, pair this Guntur Gongura Mutton with plain white rice. The taste of plain steamed white rice and spicy, tangy gongura mutton is simply heart warming.
Gongura Mutton pairs wonderfully with various biryanis and pulaos, adding a delightful twist to these classic rice dishes.
My all-time favorite is,
Bagara Rice + Gongura Mutton + Chicken Korma or Shami kabab + Raita. This is usually my weekend or Sunday meal.
The one in the picture is Mutton Shami Kabab. You can even serve with Chicken Shami Kabab.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 81mgSodium: 226mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 23g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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.