Kurma Zaffrani Mughlai

Recipe Ingredients

1/2		Mutton cut into small pieces
12		Kidney halved
2 cups	474ml	Beaten curd
2 cups	125g / 4.4oz	Sliced onions (large)
6		Green chillies - (slit in the middle)
6 tablespoons	90ml	Ghee
1/2 teaspoon	2.5ml	Zaffrani
1 1/2		Lon ginger - grated
8		Garlic - (grated)
1		Cinnamon
4		Cloves
6		Peppercoms
4		Cardamoms

Recipe Instructions

First of all soak the saffron in 1 tsp. of warm milk and then grind it. Now heat ghee, fry whole spices, chillies, ginger and garlic. Add meat and onion and fry till light brown. Add kidneys and salt, and cook uncovered till meat is tender, the gravy thick. Mix saffron into curd and add these to the meat, off the fire. Bring to boil and serve with Parathas.

Source:
British Broadcasting Corporation

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