Ambada Gosht brings together the best of Andhra cuisine in one amazing dish. This recipe has been passed down through generations, and I’m so excited to share it with you. The combination of tender lamb with tangy gongura leaves creates something truly special. The word “ambada” refers to the sour leaves that give this dish its signature flavor. You’ll love how the earthy dill leaves complement the bold gongura. This isn’t just a meal – it’s a taste of authentic South Indian home cooking that will transport you straight to Andhra Pradesh.
About the Recipe
This recipe deserves a spot in your regular cooking rotation because it’s surely packed with flavor. The sourness from gongura leaves creates a taste you won’t find in other lamb dishes. What makes this special is how the leaves are boiled separately, then ground and mixed with the meat. This technique keeps all those wonderful flavors intact. The tempering at the end adds that extra layer of aroma that makes your kitchen smell incredible. Trust me, once you try this traditional method, you’ll understand why families have been making it this way for generations.
Why You’ll Love This Recipe
You’re going to fall in love with how this dish brings together so many different flavors and textures. The lamb becomes incredibly tender after pressure cooking, while the gongura leaves add that perfect tangy kick. The combination of fresh dill and sour leaves creates a unique taste that’s both comforting and exciting. I love how the final tempering with mustard seeds and curry leaves makes the whole house smell amazing. This recipe is also quite forgiving – even if you’re new to cooking with gongura leaves, the steps are straightforward. Plus, it tastes even better the next day, making it perfect for meal prep.
Ambada Gosht
Cooking Tips
Don’t skip the step of boiling the leaves separately – this removes any bitterness and preserves the tangy flavor. Make sure your lamb is well-browned before adding water, as this creates better flavor. When grinding the cooked leaves, don’t make them too smooth; a slightly coarse texture works better. The tempering should be done on high heat for maximum aroma, but watch carefully so the spices don’t burn. If gongura leaves are hard to find, you can substitute with sorrel leaves for a similar sour taste.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Serve hot with plain steamed rice or even with rotis if you prefer. The dish stays fresh in the refrigerator for up to 3 days and actually tastes better as the flavors develop. You can freeze portions for up to a month. When reheating, add a splash of water and warm gently. Garnish with fresh coriander leaves just before serving for extra freshness.
Similar Recipes
- Gongura Mutton Curry
- Palak Gosht (Spinach Lamb Curry)
- Andhra Mutton Fry
- Methi Gosht (Fenugreek Lamb)
- Spinach and Lamb Stew
Nutrient Benefits
This dish is rich in protein from the lamb and packed with vitamins from the leafy greens. Gongura leaves are excellent sources of iron, calcium, and vitamin C. Dill leaves add folate and antioxidants to your meal. The spices like turmeric and cumin provide anti-inflammatory benefits. The combination of meat and greens makes this a well-balanced dish that’s both nutritious and satisfying. The cooking method retains most of the nutrients from the vegetables.
Ambada Gosht
Ingredients
- 500 gms Breast of Lamb (cut into 2 inch pieces)
- 5 Onions 9finely sliced)
- 12 Green Chillies (chopped)
- 1/2 cup Oil
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- Turmeric Powder (a pinch)
- 1 tsp Cumin Powder
- 1 tsp Red Chilli Powder
- 1 bunch Dill Leaves
- 5 Gongura Leaves (large bunches, stalks removed)
- Salt as per taste
- Water as required
For Seasoning:
- 1 tsp Oil - 1 tsp
- 4 Dry Red Chillies - 4
- 6 Curry Leaves - 6
- 1 tsp Mustard Seeds - 1 tsp
Instructions
- Chop the onions and green chillies.
- Fry in 1/2 cup oil.
- Add ginger, garlic, turmeric, cumin, red chilli powder and saute well.
- Add the lamb pieces and fry till oil separates and lamb is well browned.
- Add 2 cups of water and cook in pressure cooker for 20 to 25 minutes till lamb is cooked and tender.
- Wash and boil dill leaves and gongura leaves in 1 1/2 cups of water with salt for about 3 to 5 minutes.
- Remove from heat.
- Drain and grind the leaves.
- Mix with lamb and let it simmer for 5 minutes.
- For seasoning, heat 1 tblsp of oil and fry the chillies, curry leaves and mustard seeds to dark brown.
- Pour over the lamb and gongura.
- Cover immediately for a few seconds to 2 minutes.
- Serve hot with plain rice.
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Frequently Asked Questions
Can I substitute gongura leaves with other greens?
Yes, you can use sorrel leaves as the closest substitute since they have a similar sour taste. Spinach mixed with a little tamarind can work too, though the flavor will be different. Some people also use amaranth leaves. The key is finding something with that tangy, slightly sour taste that gongura provides.
What if I don’t have a pressure cooker?
You can cook the lamb in a regular pot, but it will take longer – about 1 to 1.5 hours on medium-low heat. Make sure to add more water as needed and keep the pot covered. The meat should be fork-tender before you add the ground leaves. Just be patient and let it cook slowly.
How do I know when the lamb is properly cooked?
The lamb is ready when it’s tender enough to cut with a fork and the oil starts separating from the gravy. In a pressure cooker, 20-25 minutes is usually perfect. If using a regular pot, test a piece – it should be soft and not chewy at all.
