How to prepare Lamb Stew with Sorrels in Indian Style

A spicy recipe of Lamb Stew gains extra flavor with the addition of Sorrels Leaves. This dish is of Indian origin native of Andhra State. Lamb Stew can be served with native Indian items like Chapathi, Roti, Sangeti ( Ragi Ball) and Biriyani. Brown rice and White Rice can also be served with the Lamb Stew. A routine Lamb Stew looks red in color where the mixture of Sorrels gives a greenish look which implicates veggie flavor. Make sure you do not get legs of Lamb from Butcher as they do not taste good for a Stew.

How to prepare Lamb Stew with Sorrel in Indian Style

2015-10-05 23:42:34

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Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. Mutton/Meat - ½ kg
2. Gongura/Sorrel leaves - ½ kg or 1 bunch
3. Ginger Garlic Paste - 1 tbs
4. Green Chillies - 8
5. Red chilli powder - 2 tbs
6. Salt - to taste
7. Onion - 1 big
8. Tomato - 1 small
9. Garam Masala - ½ tea spoon
10. Turmeric (Haldi) - 1 tbs
11. Coriander powder - ½ tbs
12. Cloves - 2 nos
13. Cinnamon - 2 small pieces
14. Black Pepper Powder - ½ tea spoon
15. Cumin Powder - ½ tea spoon
16. Meat Masala - 1 tbs (Optional)
17. Water - ½ ltr
18. Oil - 5 tbs

For Seasoning

1. Onion (Ullipaaya) - 1 sliced
2. Tomato - 1 sliced
3. Green Chillies - 3 sliced

Instructions

1. Clean the Meat with turmeric(Haldi) Powder and squeeze the meat gently to separate water.
2. Clean the Sorrel leaves and drain the water from the leaves.
3. Add Ginger & Garlic paste, Red Chilli Powder, Coriander powder, Garam Masala, Pepper powder, Cumin powder and Meat Masala to the Meat, mix it well and keep it aside for half an hour to get marinated the meat properly.
4. Take one pressure cooker, put oil (2 tbs) and add the marinated Meat into it.
5. Mix/stir the meat evenly for several times (up and down) till the meat color turns into pale.
6. Add 300 ml of water to the meat, stir it properly and close the lid.
7. Pressure it for 8 to 9 whistles to cook the meat properly.
8. Mean time of the meat is cooking, take a dish add sorrel leaves and 5 green chillies into the Dish and pour 200ml of water, cover the dish with a lid and cook it till the leaves and chillies become soft.
9. Mash the leaves along with the green chillies and keep it aside (don’t separate the water).
10. Take one tawa, put oil(3 tbs) into it. Once the oil gets heated, add cloves, cinnamon pieces and chopped onions and chopped green chillies (3 nos) and fry it till the onions turn into golden brown color. Now, add chopped tomatoes.
11. Stir it well till the tomatoes cooked properly. Now, shift the Meat (once pressure comes down) along with the gravy into this tawa and stir it well till the gravy become little thickens.
12. Now add the Mashed sorrel leaves mixture and salt to this Meat and mix it well.
13. Simmer the stove now, place a lid and leave it for 10 mins to cook it.
14. After 10 mins, your Gongura Mutton curry is ready.

Notes

1. Don’t add salt to the Meat or sorrel leaves before itself. It may become more saltish.
2. For tenderness of meat, add curd or venigar(2 tbs).
3. Basically, sorrel leaves are sour in taste. If you want to reduce the sourness, separate water from the leaves before mashing them. But, the taste will be differing.

By Nanda S Lankipalli

Adapted from Recipens

Adapted from Recipens

Recipens https://recipens.com/