Sunday, May 31, 2015


A spicy hadrabadi lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves

1 kg lamb meat, cleaned and cut into pieces
1 tsp turmeric powder
20 cloves of garlic
100 g  piece of ginger
salt to state
2 tps corriander powder
For the curry
6 tblsp cooking oil
8 cloves
8 whole green cardamoms
4 bay leaves
2  cinnamon stick
400 - 500 g gongura leaves
2 onion thinly chopped
2 stem  curry leaves

Boil the mutton and ginger garlic with some salt in a pressure cooker.Fish out the ginger garlic and make a paste of it and keep aside.Now in a pan heat oil and add all the whole spices.Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.Saute till the oil is separated from the mixture. Add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste. Add water for curry and boil till it thickens.Garnish with fresh coriander leaves and serve with rice.

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