An absolute classic from Andhra and Telangana cuisine, this iconic dish pairs tender bone-in mutton with gongura (sorrel leaves). The leaves cook down into a unique, dark green-brown paste that gives the curry a distinctly sharp, sour, and tangy flavor. This natural tartness cuts beautifully through the rich fat of the slow-cooked meat, creating a robust, fiery, and deeply comforting dish best enjoyed with hot steamed rice and ghee. Ingredients: Bone-in mutton (goat or lamb), fresh gongura (sorrel leaves), onions, ginger-garlic paste, green chilies, coriander powder, cumin powder, turmeric, Kashmiri red chili powder (or fiery Guntur chili powder), garam masala, fresh curry leaves, and oil or ghee.