Saturday, July 18, 2015

Gongura Mamsam Gravy | Gongura Mutton Gravy | Chef Venkatesh Bhat Recipes - Recipe #7

Eid Mubarak to all my friends and their families. Hope everyone is enjoying the lip smacking delicious Ramzan Feast. To celebrate this great day, I am sharing you yummy Mutton Recipe. In Chennai I have Gongura leaves in my backyard. I always wanted to try some recipe with that and when I saw this Gongura Mamsam in Samayal Samayal, I planned it for the next weekend lunch. It turned out so well and we had it with Rasam and steamed rice. Though the menu was simple, it was very delicious. Let's go to the recipe:
Mutton - 1/2 Kg
Gongura Leaves - big handful of leaves
Big Onion - 1  
Tomato - 1 large 
Ginger Garlic Paste - 1 tblsp 
Green Chilli - 1
Cloves - 6
Cinnamon - 1 inch piece
Cardamom - 5 pods 
Chilli Powder - 1.5 tsp
Turmeric Powder - 1/2 tsp 
Coriander Powder - 1.5 tsp
Oil - as required 
Curry Leaves - few
Salt - as required
1. Pressure cook the mutton with turmeric powder, little ginger garlic paste, a spoon of oil and salt for 6 to 8 whistles. Meanwhile, in a pan add some oil. Fry clove, cinnamon and cardamom. Along with this add the curry leaves, chopped onion and ginger garlic paste. saute it until onion becomes dark brown. 
2. Once the onion turns dark brown add the chopped tomato, green chilli and saute it until it mashes. Now add the cooked mutton along with the mutton stock. Add chilli powder, turmeric powder and coriander powder. Adjust the water for the gravy and bring it to boil.
3. While the gravy is boiling, wash the gongura leaves and chop it finely. Add it to the boiling gravy and mix it well.
4. Allow it to cook for few minutes until you reach the required gravy consistency. Switch off the flame and serve it hot with steamed rice. This goes well with chapathi or Naan.
5. To get the dry Gongura Mamsam, the same recipe can be used. Just sprinkle some oil in a pan and add the mutton pieces from the gravy. Roast it in the oil and serve. If required sprinkle more oil.
Points to remember:
  • Cook the mutton based on the type of mutton you get. Mine was from young goat, so it cooked well within 6 whistles. If it is old, it will take 10 to 15 whistles to cook.
  • Adjust the tomato based on the amount of gongura leaves used. Because the leaves give enough tanginess to the gravy.
  • The flavour of the gravy mainly depends on the roasted onion. So roast it until dark brown. 
Warm Regards,
Happy's Cook - Divya

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