Gongurra Mamsam : (Mutton cooked in red sorrel leaves)

Serves - 2
Time Taken: 60 mins (approximately)

Ingredients:

1/2 kg tender lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder (haldi)
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry:

3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 gms gongura leaves
1 large onion thinly chopped
1 stem large curry leaves
Method To Prepare:

Boil the mutton , ginger & garlic with some salt in a pressure cooker.
Fish out the ginger & garlic and make a paste of it and keep it aside.
In a pan, heat oil and add all the whole spices to it.
Once they start spluttering, add the ginger garlic paste, green chilies and then the finely chopped 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.
Now add the meat pieces and sauté for five minutes (approximately) so that they get well wrapped with the spices paste.
Then add water for curry and boil till it thickens.
Garnish with fresh coriander or mint leaves and serve with plain steamed rice.