Savoury Peppercorn Mutton

• 1 kg mutton, cleaned, washed and chopped into bite-size pieces
• 34 teaspoon black peppercorns
• 2 tablespoons oil
• 12 teaspoon red chili powder
• 14 teaspoon turmeric powder
• 5 teaspoons ginger-garlic paste
• 1 maggi vegetable stock cube, with onion
• 7 fresh curry leaves, washed and torn
• 1 cup chopped onion
• 12 cup chopped fresh tomato
• 1 teaspoon coriander powder
• 12 teaspoon garam masala powder
• 3 tablespoons tamarind pulp

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!

mutton, black peppercorns, oil, red chili powder, turmeric, gingergarlic, onion, curry, onion, tomato, coriander powder, garam masala, tamarind pulp

Taken from www.food.com/recipe/savoury-peppercorn-mutton-76389 (may not work)