//]]> Easiest Way to Make Perfect Gongura mamsam or lamb cooked with sorrel leaves | All Time Recipes

04/11/2020 04:37

Easiest Way to Make Perfect Gongura mamsam or lamb cooked with sorrel leaves

by Harriet Abbott

Gongura mamsam or lamb cooked with sorrel leaves
Gongura mamsam or lamb cooked with sorrel leaves

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

A spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves. Gongura mamsam is a spicy lamb curry with the distinctive. Gongura Mamsam A spicy lamb curry with the distinctive taste. Main ingredient is gongura or sorrel leaves.

Gongura mamsam or lamb cooked with sorrel leaves is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Gongura mamsam or lamb cooked with sorrel leaves is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you cook it.

 

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The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
  1. Take 250 Grams Lamb Mutton Boneless or
  2. Take 250 Grams Lamb with bone / cartilege (seena) or chops
  3. Prepare 250 Grams Marrow bones
  4. Make ready 5 Sorrel Bunchs leaves
  5. Prepare 4 Green chillies
  6. Take 2.5 Teaspoons Chilli powder
  7. Prepare 1/2 Teaspoon Turmeric powder
  8. Get 1 Teaspoon mixed spices (garam masala)
  9. Take 2 Teaspoons Coriander seeds powder
  10. Get 1 Teaspoon pepper Ground
  11. Prepare To Taste Salt
  12. Get 1.5 Tablespoons Ginger Garlic Paste
  13. Prepare 3 Tablespoons Oil
  14. Take 2 Onions

Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry After the leaves are cooked, If there is more water left, discard. Gongura mamsam or lamb cooked with sorrel leaves. Gongura Mamsam Curry from Hyderabad's Rayalaseema Ruchulu restaurant.


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Instructions to make Gongura mamsam or lamb cooked with sorrel leaves:
  1. Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder.
  2. Pluck sorrel leaves and wash. In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Let the onions turn brown. Add chopped sorrel leaves. The leaves will cook in few minutes. Set aside.
  3. Pressure cook meat for 2 whistles and on simmer flame for 15 minutes. Let cool and add the meat to the sorrel leaves. Add coriander seeds powder and ground pepper. Let the leaves cook well along with the meat on slow flame until the water is evaporated.
  4. Gongura mamsam is ready to be served with steamed rice.

Gongura mamsam or lamb cooked with sorrel leaves. Gongura Mamsam Curry from Hyderabad's Rayalaseema Ruchulu restaurant. Both the green-stemmed and red-stemmed varieties are used in cooking. The red sorrel leaves are more sour than the green varietal and are widely planted as a summer crop—higher temperatures are believed to. Then add Gongura leaves/ Sorrel Leaves to the pan and cook till the sorrel leaves reduce and wilt.

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