Gongura Lamb Recipe

Cooking Instructions

1. 1

   Prepare the Gongura Sauce

   Start by cleaning and washing the gongura leaves thoroughly. In a blender, combine the cleaned gongura leaves, green chilies, turmeric powder, red chili powder, and coriander powder. Add a little water to help blend smoothly. Blend until a fine paste forms and set aside.

2. 2

   Sauté the Onions

   In a large pot or heavy pan, heat the cooking oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown.

3. 3

   Add Lamb and Spices

   Add the boneless lamb pieces to the pot and sauté for about 5-7 minutes, allowing the lamb to brown slightly. Stir in the ginger-garlic paste, salt, and garam masala. Mix well and cook for another 4-5 minutes.

4. 4

   Combine Sauce and Lamb

   Pour the prepared gongura paste into the pot with the lamb. Mix all the ingredients well ensuring the lamb is coated in the sauce. Add a cup of water and stir. Bring to a boil.

5. 5

   Simmer the Curry

   Once it boils, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the lamb is tender. Stir occasionally and check if more water is needed.

6. 6

   Finishing Touch

   Once the lamb is cooked and the sauce has thickened, sprinkle freshly chopped coriander leaves on top and give it a gentle stir.

7. 7

   Serve

   Gongura Lamb is now ready! Serve hot with steamed rice or roti.