Gongura Mutton (Lamb curry with Sorrel Leaves)

Ingredients :

Tender baby lamb 1/2 kg
Oil 1 tsp+2 tbsp
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Mace 1 inch piece
Onions 2 medium finely chopped
Green chillies 3
Turmeric powder 1/2 tsp
Gongura leaves 2-3 cups fully packed

To Marinate :
1 / 2 cup yogurt
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Lemon juice 1.5 tbsp
Turmeric powder 1 tsp
Salt

To grind:
Cloves 4
Cinnamon 1 inch piece
Green cardamom 5
Bay leaf 1
Star anise 1
Poppy seeds 1.5 tsp

Method:

1. Cut lamb into small cubes and Marinate in the ingredients given for 30 mins.
2. Dry roast the ingredients given for grinding, cool and grind.
3. Heat 1 tsp oil in a pressure cooker and add fennel seeds and then add marinated lamb and cook till lamb is fully cooked.
4. Heat remaining oil in a nonstick pan, add cumin seeds, mace, and then add onions, salt and cook till they turn slightly brown.
5. Now add green chillies and roughly chopped gongura leaves and cook till gongura is fully cooked.
6. Now add coriander powder , cumin powder and the ground masala powder and mix well.
7. Now add the cooked lamb, mix well, adjust salt/chilli powder and then cook for another 5-10 mins in low - medium flame till the lamb gets the tangy flavour of gongura.
8. You can leave it with more gravy or increase the flame at the end to make it look more dryish so that all the gongura masala gets stuck to the lamb pieces which I prefer.
9. Serve hot with rice or pulka.