Guntur gongura mutton/ambada gosht Recipe

Cooking Directions

• STEP 1.Marinate the mutton with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pressure cooker and add the marinated mutton. Cook until the mutton is browned.
• STEP 3.Add chopped onions, ginger-garlic paste, and green chilies. Saute until the onions turn golden brown.
• STEP 4.Add gongura paste, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Add water and pressure cook for about 5-6 whistles or until the mutton is tender.
• STEP 6.Heat oil in a separate pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 7.Add chopped onions and saute until they turn translucent.
• STEP 8.Add the cooked mutton along with the gravy and simmer for a few minutes.
• STEP 9.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to marinate the mutton for at least 30 minutes to enhance the flavors.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• If gongura leaves are not available, you can use gongura pickle or gongura paste.
• For a richer flavor, you can add a tablespoon of ghee at the end of cooking.

Storage and Serving

• Guntur Gongura Mutton can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Guntur Gongura Mutton hot with steamed rice or roti for a delicious and satisfying meal.