Gongura Mamsam (Gongura mutton)

Ingredients:

1 lb mutton
1 lb gongura leaves
1" cinnamon
3 elaichi
3 cloves
1 tsp shah jeera
1 big onion chopped fine
1 tbsp ginger garlic paste
8 green chillies
1/2 tsp turmeric
1 tsp coriander pwd
1 tbsp red chilli pwd
1/2 tsp garam masala pwd
1 Tbsp freshly extracted tamarind paste
salt
curry leafs

Method:

Pick the gongura leaves from the stem,wash them and keep aside.

Heat some oil in a pan then add the gongura leaves n let it wilt n come togeather.It will turn mushy,once cool then coarsley grind it or smash it with a smasher.

Make a paste of the green chillies n ginger n garlic n keep aside.

In a pressure pan heat some oil to this add the cinnamon,cloves,elaichi and jeera.

Next add the chopped onion and saute until they turn transparent.

Add the tuumeric,ginger garlic n green chilli paste.

Next add the mutton,coriander pwd and 1 cup water.

Let it cook for 5 mins,then cover it with the lid n put the whistle,let it cook for 5-6 whistles or until the mutton turns tender.

Once cool remove the lid n switch on the stove,then add the salt n chilli pwd.

Also add the smashed gongura leaves and tamarind pulp,curry leafs.

Let it cook for 10 more mins then remove n serve.

Goes well with hot rice or even roti's.

Note:Usually if the mutton is tender it cooks very fast,so be careful with the whistles,i usualy cook mine upto 6 whistles n check it after the pressure comes down,if its not cooked still i still put it for more whistles.

Alternatively u can use meat tenderizer like raw papaya.Here in US the gongura is not that sour so i use tamarind as well.But if the gongura itslef is very sour then no need to add the tamarind..