The taste from the red sorrel leaves gives the mutton curry a distinct flavor. The dish is super easy to make and goes well with plain white or brown rice.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Mutton: 1 kg
Turmeric: 1 teaspoon
Ginger garlic paste: 1 tablespoon
Salt : 1 teaspoon
Water: 1 cup
Onion: 2 medium chopped
Green chilies: 6 slit
Gongura : 1 bunch roughly chopped
Red chili powder: 1 1/2 teaspoons
Ginger garlic paste: 1 teaspoon
Coriander powder: 1 teaspoon
Curry leaves: 1 sprig
Salt to taste
Cinnamon: 2" stick
Green cardamom: 6
Take all ingredients listed under mutton, mix well and pressure cook it for 5-6 whistles. Simmer and cook for 2 minutes and turn off the stove.
Heat oil in a pan and add ingredients listed under for tempering. Fry for 1 minute, add curry leaves, green chilies, onions, turmeric and sauté till the onions turn translucent.
Add ginger garlic paste and fry for 30 seconds.
Add cooked mutton and the spices and cook for 5 minutes. Add gongura/sorrel leaves, mix well and cook for 5 minutes until the leaves are wilted and mutton absorbs the spices.
Turn off the stove and serve hot with rice.