Gongura Mutton

Wash the Mutton pieces thoroughly and drain excess water. Marinate the Mutton with 5 grams of Ginger-garlic paste, 5 grams of Red chili powder, 2 grams of Turmeric powder, and 5 grams of Salt. Set aside for at least 30 minutes.

Heat 10 grams of Cooking oil in a pan. Add the Gongura leaves and sauté until they wilt completely and release their moisture, about 5-7 minutes. Remove from heat, let cool slightly, and grind into a coarse paste using a little water if needed. Set aside.

In a heavy-bottomed pot or pressure cooker, heat the remaining 40 grams of Cooking oil. Add the Cumin seeds and let them splutter.