Tangy Lamb Curry with Sorrel — Gongura Mamsam
An Andhra signature lamb curry slow-cooked with tangy gongura (sorrel) leaves, dried red chillies, and a bright green-and-red layered finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies over medium heat 90 seconds until fragrant, cool 1 minute, grind coarsely. Finely chop onion and tomatoes. Wash gongura leaves, remove tough stems.
Sear
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add curry leaves 10 seconds until crackling, then add lamb pieces. Sear 5 minutes, turning, until deeply browned on edges. Remove and set aside.
Saute
Lower heat to medium. Add chopped onion, cook 7 minutes, stirring, until deep golden brown. Add ginger-garlic paste and slit green chillies, cook 1 minute until raw smell fades.
Build
Stir in chopped tomatoes, kashmiri chilli powder, ground coriander, toasted spice mix, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Cook 4 minutes over medium-low, mashing tomatoes, until oil beads. Return lamb, add tamarind paste and 400ml hot water.
Simmer
Cover and simmer over low heat 30 minutes, stirring once. Uncover, add gongura leaves, stir 4 minutes over medium-low until wilted and deep green-grey. Cover, simmer 10 minutes over low until lamb is fork-tender and gongura fully incorporated.
Reduce
Uncover and reduce over medium 2 minutes if gravy is loose—finished gravy should be glossy and clinging. Stir in garam masala off heat, rest 2 minutes covered.
Plate
Transfer to a serving bowl, garnish with fresh coriander. Serve with steamed rice, ragi mudde, or paratha, alongside lime pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.