Gongura Mutton

Mother's Day, to continue with my last post although Anna Jarvis was successful in founding Mother's Day. In India, United States and in many countries Mother's Day is celebrated on 2nd second Sunday in May. In some countries the date adopted is one significant to the majority religion, such as Virgin Mary Day in Catholic countries. Other countries selected a date with historical significance. For example, Bolivia's Mother's Day is date of a battle in which women participated. 

What ever day it may be the love and affection towards our mother should never change. Recently, I lost my Mother -in -Law, who was a wonderful and great mother to her  kids. She was an amazing grand mother too.   Today I will be posting one of her favorite dish, dedicating the dish to my mother-in-law on occasion of  Mother's Day. So,  for day 2 under the theme " Mother's Day special", I have made Gongura Mutton. Here goes the recipe.......

Ingredients:


Mutton 1 pound or 1/2 kg
Gongura / sorrel leaves  2 cups
Onion 1 large
Tomato 1 small
Green chili 5
Ginger garlic paste 1 spoon
Curry leaves 6
Haldi / Turmeric powder 1/2 spoon
Salt to taste
Chili powder 1 spoon
Garam masala 1 spoon
Coriander powder 1/2 spoon
Chopped coriander 1/2 cup
Oil 5 spoons


Preparation:


Removes the sorrel leaves / gongura from stems and wash thoroughly.
In a non stick pan heat 1 spoon oil, add the washed gongura along with 3 green chilies.
Cook till the leaves become nice and soft.
Let the leaves cool completely to make smooth paste.
Wash mutton pieces thoroughly.
Marinate the pieces with salt, turmeric powder  and chili powder.
Set aside for 15 minutes.
Heat oil in a presser cooker and add chopped onions.
Also add slit green chili and  curry leaves.
Now add ginger garlic paste and cook till raw smell disappears.
Saute till the onions turn light  brown.
Now add marinated mutton and chopped tomato.
Also add coriander powder and garam masala.
Mix well, add a cup to cup and half water and presser cook for 6 whistles.
Once the presser is completely gone, remove lit and add gongura paste.
Presser cook for another 2 whistle and remove.
Cook further with lid off,  if  there is any excess water left in the curry.
Adjust salt to taste and garnish with chopped fresh coriander.

Check to see what my fellow bloggers are cooking for BM 88.