Gongura mutton with rice

Ingredients for 4 portions

• 800 gMutton (curry cut), washed
• 2 tbspGinger-garlic paste
• 3 mlTurmeric
• 2 tspRed chilli powder
• to tasteSalt
• ≈ 300 mlWater, for the cooker
• 2 bunchesGongura (sorrel leaves), leaves only
• 6Green chillies, slit
• 1 tbspGroundnut oil, for the gongura
• 3 tbspGroundnut oil, for the curry
• 2 gCinnamon, a 3 cm piece of stick
• 4Cloves
• 1 gCardamom, 3 pods
• 1Bay leaf
• 2Onions, finely chopped
• 1 sprigCurry leaves
• 2 tspCoriander powder
• 1 tspGaram masala
• 2 tbspCoriander leaves, chopped

On the side

• 300 gRice, sona masoori

Method

1. Put the mutton in the pressure cooker with half the ginger-garlic paste, the turmeric, half the red chilli powder, salt and the water.
2. Pressure-cook on a medium flame for 6 whistles, about 25 minutes, and let the pressure drop by itself.
3. Meanwhile, pick the gongura leaves off the stems and wash them. Slit the green chillies and finely chop the onions.
4. Heat the oil for the gongura in a pan, add half the green chillies and the leaves and sauté for 5–6 minutes, until the leaves collapse into a dark green mush. Mash it smooth with the back of the ladle.
5. Wash the rice, put it in a second pressure cooker with 2½ times its volume of water and cook for 3 whistles. Let the pressure drop by itself.
6. Heat the oil for the curry in a kadai and add the cinnamon, cloves, cardamom and bay leaf. When they sizzle, add the onions, curry leaves and the rest of the green chillies and fry until the onions are golden, about 8 minutes.
7. Stir in the rest of the ginger-garlic paste and fry for a minute. Add the rest of the red chilli powder and the coriander powder and fry for another minute.
8. Add the mutton with its stock and cook on a medium flame for 5 minutes so the masala soaks in.
9. Stir in the gongura paste and simmer uncovered for 10 minutes, stirring now and then, until thick and the oil rises to the top.
10. Stir in the garam masala, scatter over the coriander leaves and serve with the rice.

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