Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Gongura Mamsam A spicy lamb curry with the distinctive taste. Main ingredient is gongura or sorrel leaves. It is called as Pitwaa in Hindi and Sorrel leaves in English.
Gongura mamsam or lamb cooked with sorrel leaves is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Gongura mamsam or lamb cooked with sorrel leaves is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have gongura mamsam or lamb cooked with sorrel leaves using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
- Get 250 Grams Lamb Mutton Boneless or
- Get 250 Grams Lamb with bone / cartilege (seena) or chops
- Take 250 Grams Marrow bones
- Get 5 Sorrel Bunchs leaves
- Get 4 Green chillies
- Make ready 2.5 Teaspoons Chilli powder
- Get 1/2 Teaspoon Turmeric powder
- Make ready 1 Teaspoon mixed spices (garam masala)
- Prepare 2 Teaspoons Coriander seeds powder
- Prepare 1 Teaspoon pepper Ground
- Get To Taste Salt
- Make ready 1.5 Tablespoons Ginger Garlic Paste
- Get 3 Tablespoons Oil
- Get 2 Onions
Gongura mamsam or lamb cooked with sorrel leaves. Vahrehvah , tasty recipe by Sanjay Thumma,Know Gongura leaves helps to cool any inflammation and heat in the blood. Fresh leaves of the gongura Other well known recipes made with Gongura as the main ingredient are Gongura Pappu (Lentils), Gongura mamsam. Cooking gongura with colocasia is a popular ethnic dish in Assam.
Instructions to make Gongura mamsam or lamb cooked with sorrel leaves:
- Clean meat and marinate with salt, chilli powder, ginger and garlic paste and turmeric powder.
- Pluck sorrel leaves and wash. In a pan, add oil, mixed spices, slit and cut green chillies, slices onions. Let the onions turn brown. Add chopped sorrel leaves. The leaves will cook in few minutes. Set aside.
- Pressure cook meat for 2 whistles and on simmer flame for 15 minutes. Let cool and add the meat to the sorrel leaves. Add coriander seeds powder and ground pepper. Let the leaves cook well along with the meat on slow flame until the water is evaporated.
- Gongura mamsam is ready to be served with steamed rice.
In Tamil Nadu, it is widely used for pulichakeerai masiyal and thokku. According to studies, the leaves are also a great way to keep your bones strong. This mineral-rich plant has calcium, magnesium and phosphorus in abundance, all of. Gongura Chicken Recipe is an amazing combination of gongura leaves or sorrel leaves with chicken and is a special andhra style recipe in south indian region. Firstly, take a pressure cooker, add gongura leaves into it.
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