Gongura Mutton

Ingredients

• 1kg mutton or goat on the bone, cut into 4cm pieces, or lamb shoulder
• 250g gongura (roselle) leaves, fresh or frozen, from Indian grocers
• 4 tbsp vegetable oil, plus 2 tbsp for the leaves
• 3 onions, finely chopped
• 1 tbsp fresh root ginger and garlic paste
• 2 tomatoes, chopped
• 1/2 tsp ground turmeric
• 2 tsp hot red chilli powder
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 600ml hot water
• 6 cloves garlic, finely chopped
• 4 green chillies, slit lengthways
• 1 tsp cumin seeds, for the tempering
• 12 fresh curry leaves
• 1 tbsp vegetable oil, for the tempering

Method

1. Heat the 4 tbsp oil in a heavy casserole over a medium heat. Cook the onions for 10 minutes until golden, then stir in the ginger and garlic paste for 2 minutes.

2. Add the tomatoes, turmeric, chilli powder, coriander, cumin and salt and cook for 6 minutes until the oil separates.

3. Add the mutton and fry for 10 minutes until sealed. Add the hot water, cover and cook on a low heat for 1 hour 15 minutes until almost tender.

4. Meanwhile, heat the 2 tbsp oil in a separate pan, add the chopped garlic and green chillies and fry for 1 minute. Add the gongura leaves and cook for 8 to 10 minutes until they collapse into a thick, dark paste. Mash roughly.

5. Stir the gongura paste into the mutton and simmer uncovered for 15 minutes until the mutton is tender and the gravy is thick.

6. Heat the 1 tbsp oil for the tempering in a small pan, fry the cumin seeds and curry leaves for 20 seconds until the leaves crisp, and pour over the curry. Serve with rice.