Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gongura mamsam or lamb cooked with sorrel leaves. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Gongura mamsam is a spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves. http Now in a pan add oil,garama masala,onions,salt cook till onion change colour to golden brown,now add ginger garlic paste,turemuric powder,green chillis,gongura leaves mix well. Gongura Mamsam A spicy lamb curry with the distinctive taste. Main ingredient is gongura or sorrel leaves.
Gongura mamsam or lamb cooked with sorrel leaves is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Gongura mamsam or lamb cooked with sorrel leaves is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first 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 it.
The ingredients needed to make Gongura mamsam or lamb cooked with sorrel leaves:
- Prepare 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
- Prepare 4 Green chillies
- Get 2.5 Teaspoons Chilli powder
- Get 1/2 Teaspoon Turmeric powder
- Make ready 1 Teaspoon mixed spices (garam masala)
- Take 2 Teaspoons Coriander seeds powder
- Get 1 Teaspoon pepper Ground
- Take To Taste Salt
- Prepare 1.5 Tablespoons Ginger Garlic Paste
- Get 3 Tablespoons Oil
- Take 2 Onions
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. In Tamil Nadu, it is widely used for pulichakeerai masiyal and thokku.
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.
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 Mamsam Curry from Hyderabad's Rayalaseema Ruchulu restaurant. Both the green-stemmed and red-stemmed varieties are used in cooking. The red sorrel leaves are more sour than the green varietal and are widely planted as a summer crop—higher temperatures are believed to.
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