Ginger mutton

Ginger is a root which is used round the world for its medicinal value and culinary purposes. Ginger flavoured meat!!! Huh, can't imagine any other flavours.... This ginger aids digestion, and is anti-inflammatory and anti bacterial in nature. Ginger tea is proved to be very beneficial after food. Goat meat, and ginger goes really well...I usually try out new recipes with this same combination. Here is one....

Ingredients:
Mutton - 1 kilo
Turmeric powder - 1/4 tsp
Ginger (large 2" root) - 1 nos
Chilly powder - 1 tsp
Pepper powder - 1 tbsp
Garam masala - 1 tsp
Soya sauce - 1 tbsp
Meat stock cube - 1 nos
Green chillies - 2 nos
Oil - 4 tbsp
Salt for taste

Method:
Pressure cook the meat with just enough water to cover it, along with salt and turmeric powder. Once its done, drain the stock into another clean vessel and keep aside. In a wok, heat oil, add the meat along with chilly powder, finely sliced fresh ginger and stir fry for a min. Mix the meat stock cube along with the drained stock and pour it into the wok. Add garam masala powder, pepper powder, and stir fry till water evaporates. Now add the soya sauce, green chillies (slit lengthwise) and stir for a min. Serve hot garnished with coriander leaves.

Note:
Ginger paste can be used instead of fresh ginger, but the flavour from fresh ginger is so unique and I prefer to use them in my cooking.