Cheppu gongura mamsaam

A semi dry lamb meat preparation cooked with gongura[rosella leaves[  tamarind, chillies and special spices. Seasaame and peanuts are an important aspect of the masalas. This is a delicacy only available in the southern state of AP/ Telegana. This leaf is used in many dishes , but for special occasions and celebrations gongura mamsam is the choice.

Serves 5-6

Ingredients

For the meat:
1 Tbsp oil
1/2 kg mutton, chopped into small pieces
1/2 tsp turmeric powder
Salt, a pinch1
2 tsp red chilli powder
1 cup water
Tbsp ginger-garlic paste
For the gravy:
1/3 bunch gongura, chopped
1 green chilli, chopped
1 medium onion, chopped
1 tsp turmeric powder
Salt, to taste
1 tsp red chilli powder
1/4 th cup water
Others:
2-3 tsp cumin-coriander powder (bhuna zeera powder and sookha dhaniya powder)
For the tempering:
4 Tbsp oil
2 tsp urad dal
3-4 dried red chillies
2 tsp mustard seeds
15-20 curry leaves
8-10 cloves garlic

Method

For the meat:

1)  In a pressure cooker add oil. Once it heats up, add the mutton. Sauté for 2-3 minutes.

2)  Add turmeric, salt, red chilli powder, ginger-garlic paste. Sauté.

3)  Add 1 cup water and pressure cook. (6-7 whistles.)

For the gravy:

1)  In a wok add gongura, chopped onions, green chilli, turmeric, salt, red chilli powder and water.

2)  Mix well and cook till the gongura leaves have wilted nicely.
Cool this mixture and make a paste in a grinder.

3)  Add this paste to the cooked mutton. Add cumin-coriander powder. Let the mutton simmer on low heat.
For the tempering:

4)  In a small pan add oil.
Add red chillies, urad dal, mustard seeds,  garlic cloves and curry leaves. Let it splutter.

5)  Pour the tempering in the simmering mutton.
Mix well and serve.

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About Chef Ramaa shanker

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