Gongura Mutton

Instructions

1. Blanch the gongura leaves in boiling water for 2 minutes. Drain, cool and blend to a coarse paste. Set aside.
2. Dry-toast the coriander seeds, cumin seeds and dry red chillies in a pan for 2 minutes. Grind to a rough powder.
3. Heat oil in a heavy pot over high heat. Add sliced onions and fry for 12 minutes until deep brown and caramelised.
4. Add the ginger-garlic paste and cook for 3 minutes. Add the ground spice powder and turmeric. Fry for 2 minutes.
5. Add the mutton pieces and sear on high heat for 8 minutes, stirring frequently, until well browned.
6. Add the gongura paste and stir well to coat all the meat. Season with salt. Add 200ml water, bring to a boil, then reduce to low heat.
7. Cover and cook for 50–60 minutes until the mutton is very tender and the sauce is thick and clinging. Check and add water if needed to prevent sticking. Garnish with fresh coriander and serve with steamed rice or roti.

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