Savoury Peppercorn Mutton

From the 'Foodcourt' column by Anjali Velloday of the Weekend magazine.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 1  kg  mutton, cleaned, washed and chopped into bite-size pieces
• 3⁄4 teaspoon black peppercorns
• 2  tablespoons  oil

• For the marinade

• 1⁄2 teaspoon red chili powder
• 1⁄4 teaspoon turmeric powder
• 5  teaspoons  ginger-garlic paste
• 1  maggi  vegetable stock cube, with onion

• To be ground to a paste

• 7  fresh curry leaves, washed and torn
• 1  cup  chopped onion
• 1⁄2 cup  chopped fresh tomato
• 1  teaspoon coriander powder
• 1⁄2 teaspoon garam masala powder
• 3  tablespoons tamarind pulp

Directions

1. Marinate the mutton in the marinade and keep aside for an hour.
2. Heat 1 tablespoons.
3. of oil in a skillet.
4. Add the mutton pieces and saute briefly.
5. Set aside.
6. Heat the remaining 1 tablespoons.
7. of oil in the skillet.
8. Add the ground paste and stir-fry until the oil floats on the top.
9. Add the sauteed mutton and stir-fry for 10 minutes.
10. Stir in 1 cup of warm water and the stock cube and bring to a boil.
11. Reduce flame to medium heat and stir-cook until the water evaporates, the stock cube completely dissolves and the mutton is well coated with the masala.
12. Stir in pepper and serve hot with parathas for a complete fabulous meal!