Gongura Mamsam

Marinate the mutton with yogurt, gongura pickle, ginger-garlic paste, 1 sprig curry leaves and all the dry spices for 2-3 hours.

Heat oil in a pan and saute the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and cook, covered on a low flame till dry. Keep stirring at intervals.

Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Switch off the flame and transfer to a serving bowl.

Serve along with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.