When we talk about south India, we know the first things to cross your minds are idli, sambar, and dosa and we don’t blame you for that. After all, just like some of the other parts of the county, south India has a hidden treasure of rich culinary heritage. Starting from scrumptious Meen curries (fish dishes) to melt-in-mouth Podis, south India’s culinary heritage is diverse and rich in its way. One such delicious dish is Gongura Mamsam which is basically a spicy mutton curry. Are you already salivating after reading the name of the dish? Here’s the recipe if you want to try it. 

Preparation time- 15 minutes

Cooking time- 20 minutes

Servings- 4


  • 500 grams mutton 
  • 1 tsp turmeric powder 
  • 1 tsp red chilli powder 
  • 1 tsp cumin powder 
  • 1 tsp coriander powder 
  • 4-5 green chillies, slit
  • 1 tbsp ginger garlic paste 
  • 1 onion, sliced 
  • An inch of cinnamon stick 
  • 2 cardamom pods 
  • 2-3 cloves 
  • 1 tsp shahi jeera 
  • 1 tsp garam masala powder 
  • 2 tbsp coriander leaves
  • 7-8 sorrel leaves 


  1. Add the mutton pieces to a pressure cooker along with turmeric powder, salt, red chilli powder, cumin powder, coriander powder, and a cup of water and cook till the mutton pieces are tender. 
  2. Heat a heavy-bottomed pan and add some oil to it. Add cinnamon, cardamom pods, cloves, shahi jeera, and onions. Saute till the onions are translucent. 
  3. Next, add a tablespoon of ginger-garlic paste along with turmeric powder and cook till the raw smell disappears. 
  4. Once the masala is cooked, add the green chillies and sorrel leaves and mix well to combine. 
  5. Pour the mutton along with the stock into the pan and cook to infuse the flavours of the masala into the meat. 
  6. Finally, you can alter the consistency of the curry by adding more water and garnish with some coriander leaves before serving. 

You can serve this curry either with rice or any flatbread. Make this for a family dinner and your last meal of the day is sorted.