Mutton Korma with fried Potatoes

Happy New Year everyone!  I am particularly intrigued about what 2012 has in store for us.  I have seen some documentaries and read some articles that the Mayan calendar ends in 2012 and so many people have come to the conclusion this would mean that the world would come to an end this year.  I am not particularly fond of this theory nor really believe it.

God cannot be so wicked and want us all to die and perish.  We are His creation – why would He want to eliminate his creation?  It is like I prepare the best cake that could be and then dump it in the bin instead of eating it.  However I do think that after 2012, we would not know the same world as we know today.  I think there would be some natural calamities and some manmade calamities that would make us re-think how we want to live.  These calamities would make us more conscious of the nature around us and we would need to think of how we could conserve our natural resources.  These are all of course my theories.  I am no fool like Harold Camping who predicted the world would end in May 2011.  No, I am not predicting anything.  These are just one of my theories. 

Preparation Time: 30 minutes

Makes: 12 cutlets

Ingredients:

1 kilo mutton

250 grams red onions

1 cup yoghurt

250 grams tomatoes

1 cup coriander leaves

3 green chilies

6 cloves garlic

2" piece ginger

2 teaspoons garam masala powder

1/2 teaspoon chili powder

1/4 teaspoon turmeric powder

Salt to taste

1/2 cup cream

4 medium potatoes

2 tablespoons sunflower oil

Pinch asafetida

Method:

1. Clean the mutton and keep aside. 
2. Grind ginger and garlic to a paste and keep aside. 
3. Take 2 tablespoons yoghurt, add half the ginger garlic paste and marinate mutton in this for four hours in the refrigerator. 
4. Grind the onions, tomatoes, coriander leaves, chilies and add to the remaining ginger garlic paste and keep aside. 
5. Cut potatoes into cubes and keep aside. Heat oil and fry the potatoes till crisp and keep aside. 
6. In the same hot oil, add the asafetida, garam masala, turmeric and chili powder. Fry for two minutes. 
7. Now add the ground pastes and stir and fry till the oil separates, approximately 10 minutes. Now add the cream. Add the mutton mixture and cook till the mutton is ready. 
8. Before serving, add the potatoes and garnish with coriander leaves.