Gongura Mamsam

Ingredient                                        Qty        

mutton (boneless)                         800 gm

oil                                                       125 ml

garam masala (whole)                  8 gm

onion                                                 200 gm

ginger-garlic (paste)                       50 gm

coriander (powder)                         50 gm

green chilly (paste)                         15 gm

curd                                                    200 gm

salt                                                     10 gm

gongura (puree)                               250 gm

spinach (puree)                               250 gm

red chilly (whole)                             3 gm

coriander (fresh)                              25 gm



    In a wok, heat the oil and sauté the whole garam masala.
    Add the chopped onions, sauté till they’re golden. Add the ginger-garlic paste and the dry masala powders.
    Next, add the lamb and cook till oil separates.
    Add the gongura and spinach puree, cook on dum till the lamb is tender. Check for seasoning.   
    Garnish with fresh coriander and fried red chilly.