Mutton Korma - cooking recipe

Ingredients

500 g boneless cubed mutton
1/2 teaspoon turmeric powder
1/2 cup plain low-fat yogurt, beaten
2 tablespoons oil
To be ground to a paste
1 onion, peeled,washed and chopped
1 inch fresh ginger, peeled,washed and chopped
2 cloves garlic, peeled,washed and chopped
2 teaspoons coriander seeds
1 teaspoon cumin seed
2 whole red chilies
1 teaspoon garam masala powder
1/2 teaspoon black pepper
1 maggi vegetable stock cube, with onion
For garnishing
1 onion, thinly sliced lengthwise and fried till crisp
1 tablespoon fresh coriander leaves, washed and finely chopped

Preparation

In a large bowl, combine together the mutton cubes with turmeric powder and yogurt.
Mix well and allow to marinate for 4 hours.
Heat oil in a skillet.
Add the ground paste and stir-fry until the oil floats on top.
Add the mutton cubes alongwith the marinade and the stock cube.
Stir-cook until the mutton is well-browned.
Add a little warm water and cook until the mutton is tender.
Garnish with fried onions and chopped corriander leaves.
Serve hot with parathas!