Venture into the heart of Andhra Pradesh to unearth a cuisine which is reputed to be the spiciest of all!
INGREDIENTS
250 Gram Lamb meat
To taste Turmeric powder
To taste Salt
Ginger-garlic paste
For the curry:
2 Tbsp LOS OLIVARES Pure Olive Oil or Olive Pomace Oil
6 Cloves
3 Cardamoms
1 stick Cinnamon
1/2 tsp Cumin seeds
3 Tbsp Onions, chopped
1 tsp Ginger garlic paste
100 Gram Gongura leaves
1 Tbsp Red chilli powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
10 Curry leaves
6 Slit green chillies
Coriander leaves, chopped
50 Ml Water
1 1/2 tsp Salt
Red chilli, curry leaves, fried
Clarified butter
HOW TO COOK GONGURA MAMSAM
1
Boil the meat with turmeric powder, salt and ginger garlic paste, keep aside.
2
Now heat LOS OLIVARES Pure Olive Oil or Olive Pomace Oil in a pan.
3
Add cloves, cardamoms, cumin seeds and chopped onions.
4
Saute onions till they turn translucent.
5
Then add ginger garlic paste, gongura leaves, red chili powder, coriander powder, turmeric powder, curry leaves, slit green chilies, chopped coriander leaves, boiled meat, water and salt.
6
Mix well and cook for 5 minutes.
7
Garnish it with fried red chilies, curry leaves and clarified butter.
