Ambada Gosht / Gongura mamsam - Lamb in Sour Leaves

Ambada/Gongura are sour leaves which are available specially in South India. If you are lucky then you can get it in Indian/Srilankan grocery store as they will be sold as hotcakes. I was happy to get those leaves and first thing came to my mind was to make this wonderful combination with lamb....yummmm. This dish comes from Andhra Pradesh usually served at marriages or for family gatherings.
This recipe is very easy and simple to make and you just need to throw in the ingredients into the pressure cooker and cook it. This is tangy curry and its mouthwatering too and is usually served with Bagara Rice, Roti or simple plain white rice with Ghee. 

Level: Easy 
Total time: 30 mins
Serves: 2-4


Lamb: 300 gm
Gongura/Ambada : 1 bunch
Onion : 1 large
Turmeric: 1/2 teaspoon
Red Chilli Powder : 1 teaspoon (To taste)
Coriander powder: 1/2 teaspoon
Garam Masala : 1/2 teaspoon
Ginger Garlic Paste: 1 1/2 tablespoon
Oil: 2 tablespoons
Salt to taste


In a pressure cooker add oil,chopped onion, lamb, ginger garlic, turmeric powder, chilli powder, salt and half cup of water. Stir and close the lid and listen 3-4 whistles or until the lamb is cooked.
Separate the leaves and from steam and chop it, if they are big. Once the lamb is cooked then add leaves, garam masala powder, coriander powder, cover  and cook for 5 mins.
Test and adjust the seasoning and uncover and cook until the desired consistency. 

Wanna try....let set go....


  1. Looks absolutely delicious. I love the tang the Gongura leaves impart to the curry. The clicks are making me hungry. Well explained recipe.

  2. Will try if got the gongura.My mother used to cook meat with tamarind flower.I think gongura will give the same tangy taste.


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