Gongura Mutton and Mutton Paya: Traditional Recipes with a Twist

Looking for traditional and flavorful mutton recipes that will tantalize your taste buds? Look no further! This article will guide you through the preparation of two delicious and popular mutton dishes: Gongura Mutton and Mutton Paya. Both dishes come from the authentic Andhra cuisine, a culinary tradition rich in flavor and fragrance.

Gongura Mutton

Ingredients: 500g mutton lamb or goat (lamb or goat) 2 cups gongura sorrel leaves 2 onions (chopped) 3-4 green chilies (slit) 2 tbsp ginger-garlic paste 1 tsp red chili powder 1/2 tsp turmeric powder (adjust as needed) 1 tsp garam masala 8-10 curry leaves 3 tbsp oil Salt (to taste) Water (as required)

Steps: Cook the Mutton: In a pressure cooker, add mutton, turmeric powder, salt, and water. Cook for 3-4 whistles until tender. Prepare Gongura Leaves: Boil the sorrel leaves until they soften, then grind them into a smooth paste and set aside. Fry Spices and Onions: Heat oil in a pan, add curry leaves, green chilies, and chopped onions. Fry until golden brown. Add Mutton: Add the ginger-garlic paste and red chili powder. Fry for a few minutes before adding the cooked mutton to the pan. Stir well. Mix Gongura Paste: Add the ground sorrel leaves paste into the mutton. Let it simmer on low heat for 10-15 minutes to allow the flavors to blend. Finish with Spices: Sprinkle garam masala and adjust salt to taste. Cook for another 5 minutes.

Preparation of this hearty dish in a steaming bowl, served hot with rice or roti, is truly an authentic Andhra delight!

Mutton Paya

Ingredients: 6 goat trotters, cleaned and washed 1 teaspoon salt 1/2 teaspoon turmeric powder 1 tablespoon fennel seeds 1 teaspoon black peppercorns 1 green cardamom 5-6 cloves 1 cinnamon stick 2-3 bay leaves 1 teaspoon ginger paste 1 teaspoon garlic paste 1 small onion (chopped) 2-3 tbsp oil 2 tbsp onion paste 2 teaspoon ginger paste 2 teaspoon garlic paste 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon turmeric powder 1 teaspoon Kashmiri chili powder 2 teaspoons coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala 2 cups curd 1 tablespoon all-purpose flour Cilantro leaves for garnish Green chilies for garnish

Instructions: In a large pot, combine the goat trotters, salt, turmeric powder, fennel seeds, black peppercorns, green cardamom, cloves, cinnamon stick, and bay leaves. Add enough water to cover the trotters by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour. Drain the trotters and discard the water. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ginger paste and garlic paste, and cook for 1 minute more. Add the chili powder, turmeric powder, Kashmiri chili powder, coriander powder, cumin powder, and garam masala. Cook for 1 minute more, stirring constantly. Add the trotters and the water they were boiled in. Bring to a boil, then reduce heat and simmer for 2 hours or until the trotters are tender. Stir in the curd and flour. Cook for 10 minutes more or until the gravy thickens. Garnish with cilantro leaves and green chilies. Serve hot.

Tips for Making Mutton Paya

Use fresh goat trotters. Frozen trotters will not taste as good. Clean the trotters thoroughly before cooking. This will help remove any impurities and make the paya taste better. Soak the trotters in water for at least 30 minutes before cooking. This will help tenderize the meat. Do not overcook the trotters. If they are overcooked, they will become tough and chewy. Adjust the amount of spices to your liking. If you like your food spicy, add more chili powder. If you prefer a milder flavor, add less chili powder.

Try these traditional and aromatic mutton dishes today and take your taste buds on an authentic Andhra culinary journey. Enjoy the rich flavors and fragrances!