Indian · Andhra · main

Gongura Mamsam (Goat with Sorrel Leaves)

Name: Gongura Mamsam (Goat with Sorrel Leaves)
Prep time: 1 h 37 min
Total time: 1 h 39 min
Cuisine: Indian · Andhra
Ingredients: goat meat — 800 g; gongura leaves — 300 g; peanut oil — 54 g; onions — 300 g; ginger-garlic paste — 15 g; dried guntur red chillies — 40 g; turmeric — 5 g; ground coriander — 15 g; cumin — 5 g; salt — 10 g; water — 300 g; brown mustard seeds — 5 g; curry leaves — 2 g; garlic — 18 g; garam masala — 5 g

Gongura Mamsam (Goat with Sorrel Leaves) reads umami 5.9, allium 4.2 and richness 4.2 on Palate's 0–10 flavor X-ray — a Indian · Andhra main, about 1 hr 39 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.2 / 10
Sweet & Fruity — 2.2 / 10
Sour & Bright — 3.8 / 10
Bitter & Earthy — 3.0 / 10
Rich & Fat — 5.1 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 5.9 · Allium 4.2 · Richness 4.2 · Salinity 3.6 · Sourness 3.6 · Nutty 3.1 · Heat 3.1 · Earthy 2.8 · Warm Spice 2.7 · Sweetness 1.9 · Herbaceous 1.7 · Bitterness 1.4 · Floral 1.1 · Fruity 0.8 · Citrus 0.6

What's in it (15)

goat meat — 800 g
gongura leaves — 300 g
peanut oil — 54 g
onions — 300 g
ginger-garlic paste — 15 g
dried guntur red chillies — 40 g
turmeric — 5 g
ground coriander — 15 g
cumin — 5 g
salt — 10 g
water — 300 g
brown mustard seeds — 5 g
curry leaves — 2 g
garlic — 18 g
garam masala — 5 g

Time & effort: about 1 hr 39 min (1 hr 37 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 59.8 kcal, 9.3 g protein, 1.3 g fat, 2.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Heat the groundnut oil in a heavy pot and add the mustard seeds. When they pop, about 40 seconds, add half the broken Guntur chillies and the curry leaves and let them darken 15 seconds. Guntur chilli is fiercely hot and fruity and it is the whole reason Andhra food tastes the way it does; a Kashmiri chilli here would give colour and no argument.
Add the sliced onions and fry 12 minutes until deep golden, then the ginger-garlic paste for 2 minutes.
Add the goat, turmeric, ground coriander, cumin and salt and brown the meat over medium-high heat for 10 minutes, turning.
Pour in the water, cover and stew 50 to 60 minutes on low, until the meat pulls easily from the bone and only a thick gravy remains.
Meanwhile wilt the gongura leaves in a dry pan over medium heat for 4 to 5 minutes until they collapse and turn from bright red-green to olive, then mash them coarsely. The sourness is in the leaf itself, so no tamarind is needed anywhere in this dish.
Stir the mashed gongura into the meat and cook 8 minutes more, until the two have come together and the fat glistens on top.
In a small pan bloom the crushed garlic and the remaining Guntur chillies in a tablespoon of the pot fat for 30 seconds until the garlic is golden, and pour this second tempering over the finished dish. Sprinkle with garam masala and serve with rice.

Dishes with a similar flavor shape

Middle Eastern Cinnamon-Spiced Beef and Rice Stuffed Peppers — Middle Eastern
Hot and Sour Soup with Tofu — Chinese-American
Pique Macho — Bolivian
African Red Beans — Other
Sumagiyya (Gazan Chard, Chickpea and Sumac Stew) — Palestinian

Keep reading: what umami, allium, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.