Green Sorrel has two very important characteristics. It should not be cooked in aluminum and if cut thin, it melts when cooked. We will use the second in this simple recipe.
- About 300 gms of washed and finely chopped Chukka leaves.
- 250 gms Mutton with bones.
- Two medium onions, finely chopped.
- Green chillies.
- Two teaspoons of Ginger Garlic paste.
This is a very simple recipe where the focus will remain on the Sorrel.
First saute the onions and green chillies. Add the meat and let it’s outside turn white. Add turmeric and ginger garlic paste. When raw smell is gone, add two cups of water and pressure cook. One whistle on high, two whistles on low heat.
Open and reduce the water till the meat it’s only approximately half a cup left. Add the sorrel leaves and cook on low heat till they melt. Increase heat to thicken the consistency.
Serve with rice or roti.