Andhra Gongura Mutton

Ingredients

• 800g mutton or goat meat (shoulder and leg), cut into 3cm cubes
• 250g gongura (sorrel) leaves, cleaned and roughly chopped
• 1 large onion, sliced thin
• 40g ginger-garlic paste
• 4 green chilies, slit lengthwise
• 10g cumin seeds
• 6 dry red chilies (Kashmiri)
• 4g turmeric powder
• 10g red chili powder
• 8g kosher salt
• 30ml ghee or oil
• 400ml water
• 15g tamarind paste

Method

1. 1
   Heat ghee in heavy-bottomed pot over medium-high heat; add cumin seeds and dry red chilies, bloom 45 seconds until fragrant.
2. 2
   Add sliced onion; cook 6 minutes until deep golden brown, stirring occasionally.
3. 3
   Stir in ginger-garlic paste; cook 2 minutes, then add turmeric and chili powder, bloom 1 minute.
4. 4
   Add mutton pieces; stir to coat in spice paste and sear 4 minutes without browning.
5. 5
   Pour water into pot; bring to boil, then reduce to low heat and simmer covered 45 minutes until meat is tender, stirring occasionally.
6. 6
   Stir in gongura leaves, green chilies, tamarind paste, and salt; simmer uncovered 8 minutes until leaves completely wilt and sauce thickens slightly.
7. 7
   Serve hot with steamed rice or roti.