Gongura Mutton - Andhra Delicacy !!

Gongura Mutton 

If you have lived in Andhra and are a Mutton fan then you must definitely be a Gongura Mutton Fan... This dish is sure to please all mutton fans and one of those dishes which invigorates all your taste buds... Spicy, Tangy and everything :).. This is difficult to prepare, so be careful while preparing... But you can be rest assured you are going to succeed most of the times if you follow the recipe..

For Marination

Around 1/2 kg of Mutton Cut into medium pieces Shoulder / Leg meat preferably

Clean it very thoroughly and spread the Mutton in wide basin or plate so that you can see each and every piece of it

Now put salt so that every piece gets its share
Put Masala Kharam ( This is special karam which you will get in Kirana stores which comprises of lot of spices) .. It should be put over every piece
Next put Around 2 tbsp of Chillipowder..(non veg requires Spice)

2 tbsp of ginger Garlic Paste(make fresh one) ..

Put 2 medium size lemons... This is to break the meat and make it tender..
Put a spoon of meat tenderizer which you will get it in markets.. Or 2 tbsp of Raw papaya paste

Now mix everything thoroughly so that every piece gets coating

After you see the masala we added on every piece ,

Now transfer it to a bowl or Dabba and seal it tightly.. Keep it in Fridge for 1-2 hrs or overnight if you want it


Masala Paste

3-4 Elaichi
10- Cloves (the more makes it spicier)
2 inch Cinnamon Sticks
2 inch Ginger
8 Garlic Cloves
10 - pepper corns
1 tbsp Cumin seeds
2 tbsp Coriander Seeds
2 tbsp poppy seeds (optional— this makes the paste little less spicier.. So for now avoid it)

Now transfer it to Mixie and make it a fine paste...

Keep adding very little water and grind it for 5 secs

Keep doing this process until it is fine paste


Gongura Paste

Method to prepare Gongura Paste depends on the sourness of the leaves... Take lots of leaves, add some oil and salt and put them in kadai... In little low to medium flame... Keep Sauting, close the lid, let it cook in its own water... then Take off the lid and keep saluting and mixing until you get a thick paste...


Pre cooking


Take out the Mutton from the fridge atleast 1/2 hr before cooking
Take a wide pressure pan , put 2 tbsp of oil..
put the Mutton pieces in it and fry the Mutton pieces for 2 minutes.. ensure that all the Mutton is nicely coated with the oil..

After this Add 1.5 cups of water

Remember that there is lot of fat in the Mutton , so it will ooze out oil while boiling.. Mutton will not give out much water like chicken.. So be conscious of the water you are going to add.. You will use this stock later while cooking


Now boil the Mutton in Cooker for 2-3 whistles depending upon the tenderness of the Mutton.. I prefer 2 whistles and remaining slow cooking

After you stop the pressure pan, let it cool and separate out pieces and stock



Curry Preparation

Take 3-4 medium Sized onions and finely chop it...Very fine ..The gravy should be majorly based on onions and not water.. Also don’t put more because it makes it sweet

Take 9-10 Chillies Slit in Half

Take a thick Kadai.. It should be thick so as to retain the heat and let the meat cook with the conduction method...

Now put it on High Flame.. Add 3 serving spoons of oil.. Remember that there is lot of oil in the stock given out by Mutton

After the oil starts sputtering add the green Chillies.. Make sure the Green Chillies are cooked/Fried first.. The oil should become spicier...

Once cooked after approximately 1 minute, add Finely chopped onions
Now spread the onions across the entire Kadai and add salt sufficient to it..
You can do this on medium flame..

Now keep mixing these onions until they turn golden brown... Make sure that the onions are not boiled but fried... so you have to keep mixing.. If you keep the onions without mixing they will ooze out water and then they start boiling.. So keep mixing.. Until all the oil that is sucked oozes out.. This might take close to 7-9minutes

Now add 1.5 TBSP of Wet Garam masala paste we made..mix it thoroughly with the onions .. Now fry it until all the Oil oozes out..

Now add 1 tsp of Chilli powder to this mixture...This will add Colour and taste
..

Transfer the Mutton pieces into the Kadai and mix it thoroughly very thoroughly so that all the pieces get evenly coated with the mixture ..

Keep Frying for 4-5 minutes... Now add the stock which we took separately .. Let the Mutton pieces cook in slow flame with covered lid

Keep mixing it once in a while around every 4 -5 minutes or so...keep checking if Mutton is soft enough.. Once it is soft enough, take out the lid and increase the flame and bring it to the consistency you want.. This would probably take around 25-30 mins... Now add 2-3 Tbsp of Gongura Paste based on the tanginess you want...Mix it thoroughly so that all the mutton pieces are evenly coated...Since the Gongura Paste is separately cooked and Mutton also fully cooked, its matter of combining both the flavors... So, now cook them together for around 5 mins on medium flame or so...

All the oil should float..

Once done,  Your Yummy Gongura Mutton is ready to be served to your esteemed guests or eagerly waiting Family members... Remember that it is sometimes better to eat after resting it for 1 hr or so...!!