Christmas Special Gongura Mutton Gravy Curry | Meat Roselle Leaves Curry


Celebrate this Christmas with our warm winter recipes. This “Gongura Mutton” recipes is best for rice or Biryani. Learn to cook mouth watering “Meat Roselle Leaves” curry in simple and easy steps.

MEAT ROSELLE LEAVES CURRY

INGREDIENTS:

Mutton – 1/2 kg
Oil – 4 tbsp
Gongura (Roselle Leaves) – 2 cups full
Turmeric – 1 tsp
Crystal salt – 1 1/2 tsp
Cinnamon – 1 inch
Cloves – 4
Cardamom – 1 or 2
Onions – 2 (Medium, sliced)
Green chilies – 2 (Slit length wise)
Curry leaves – few
Ginger garlic paste – 2 tsp
Poppy seeds paste (Gasagasalu paste) – 1 tsp
Cashew nut paste – 1 tsp
Garam masala powder – 1/2 tsp
Butter –
Coriander leaves – few

METHOD:

1. Fry 2 cups roselle leaves in 2 tbsp oil until it changes it’s color. Add half tsp crystal salt. Add half tsp red chili powder. Fry it for 1 minute and let it cool. Grind it to thick paste in mixer grinder and put it aside.

2. Heat 2 tbsp oil in a pan. Add 4 cloves, 1 inch cinnamon and 1 cardamom to it.

3. Add 2 chopped onions. Fry it until golden brown. Add 2 green chilies, few curry leaves, half tsp turmeric, 2 tsp ginger garlic paste and saute until raw smell goes off.

4. Add 1 tsp crystal salt, add half kg mutton pieces. Cook it until mutton pieces cooked well. Add rosele leaves paste that we make earlier.

5. Add 1 tsp poppy seeds paste. Add 1 tsp red chili powder. Cook it until 10 to 15 minutes. Add coriander leaves. Switch off the flame. Add half tsp garam masala, curry leaves and 2 tbsp butter. Your “Roselle leaves Mutton Gravy Curry” is ready.

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