Sinfully Delicious Indian Ginger Mutton Karahi - cooking recipe

Ingredients

1 1/4 cups plain yogurt
5 tablespoons oil
1 cup onion, finely chopped
salt
red chili powder
1/2 cup fresh coriander leaves, washed and finely chopped
750 g mutton, washed,cleaned and cut into medium pcs.
1 teaspoon black pepper, coarsely crushed
To be ground to a paste
6 green chilies, washed,ends trimmed and finely chopped
1 medium onion, peeled,washed and finely chopped
2 inches fresh ginger, peeled,washed and cut in thin long strips
3 cloves garlic, peeled,washed and finely chopped

Preparation

Prepare the ground paste in your blender/grinder and keep aside.
Add yogurt to it and mix well.
Add the mutton pcs.
to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
Heat oil in a kadai{wok}.
Add onions and stir-fry until browned.
Add the mutton mixture, salt and red chilli powder.
Mix well.
Cook on medium-high heat, until the mutton becomes tender and ready to eat.
In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
Once cooked, remove the mutton from heat.
Garnish with the coarsely pounded corriander leaves.
Serve hot with parathas or naan or kulcha or rotis.
Enjoy!