Gongura Mutton

🔥 Prep

• Cut the 500g mutton into 2‑cm cubes and pat dry.
• Roughly chop the 200g gongura leaves (discard tough stems).
• Peel and finely chop the 2 red onions.
• Blanch, peel and chop the 2 tomatoes into small pieces.
• Peel and mince the 8 garlic cloves.
• Peel and grate the 15g ginger.
• Slit the 5 green chilies lengthwise (keep seeds for extra heat if desired).
• Rinse and pat dry the 15 curry leaves.
• Measure out the spices: 0.5 tsp turmeric powder, 1.5 tsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, 0.25 tsp fenugreek seeds, 4 whole cloves, 3 green cardamom pods, 1 inch cinnamon stick, and 1.5 tsp salt.
• Have 2 tbsp ghee, 2 tbsp vegetable oil, 400 ml water, and 2 tbsp fresh cilantro chopped ready.

🔥 Cook

• 1. Heat 2 tbsp ghee and 2 tbsp vegetable oil in a heavy‑bottomed pot over medium‑high heat until shimmering.
• 2. Add the 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, 0.25 tsp fenugreek seeds, 4 cloves, 3 cardamom pods, and the 1 inch cinnamon stick; fry for 30 seconds until fragrant.
• 3. Toss in the 15 curry leaves and sauté for 10 seconds.
• 4. Add the chopped 2 red onions and cook, stirring occasionally, over medium heat for 5 minutes until they turn translucent and start to caramelize.
• 5. Stir in the minced 8 garlic cloves, grated 15 g ginger, and slit 5 green chilies; cook for 2 minutes until the raw aroma disappears.
• 6. Sprinkle the 0.5 tsp turmeric powder, 1.5 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp cumin powder; stir continuously for 1 minute to toast the spices.
• 7. Add the chopped 2 tomatoes and cook for 4 minutes until they break down and the oil begins to separate from the masala**.
• 8. Increase heat to medium‑high, add the 500 g mutton cubes, and sear for 6‑8 minutes, turning pieces until all sides are browned.
• 9. Pour in the 400 ml water, add the 1.5 tsp salt, bring to a rolling boil, then reduce heat to low, cover, and simmer for 45 minutes or until the mutton is tender.
• 10. Stir in the chopped 200 g gongura leaves and continue to simmer uncovered over low heat for 10‑12 minutes, allowing the leaves to wilt and the gravy to thicken.
• 11. Finish with the 1 tsp garam masala, mix well, and simmer for another 2 minutes; adjust salt if needed.
• 12. Remove from heat, garnish with the 2 tbsp fresh cilantro, and let rest for 5 minutes before serving.

🔥 Serve

• Transfer the hot Gongura Mutton to a deep serving bowl and drizzle a teaspoon of ghee for extra richness.
• Accompany with steamed basmati rice, jeera rice, or soft Indian breads such as roti, naan, or paratha.
• Offer lemon wedges and a side of cooling raita or plain yogurt to balance the tangy heat.
• Sprinkle additional fresh cilantro on top just before serving for a bright finish.