Mutton Korma

This is from Anjali Vellody's Foodcourt column, Weekend.

• Ready In: 5 hrs 45 mins
• Serves: 4

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

Directions

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