Name: Kurma Zaffrani Mughlai
Ingredients: 1/2 kg Mutton cut into small pieces; 12 Kidney halved; 2 c Beaten curd; 2 lg Sliced onions; 6 Whole green chillies; (slit in the middle); 6 tb Ghee; 1/2 ts Zaffrani; 1 1/2 inch lon ginger; grated; 8 Cloves garlic; (grated); 1 1 inch long cinnamon; 4 Cloves; 6 Peppercoms; 4 Cardamoms

CATEGORY	CUISINE	TAG	YIELD
	Mughlai	India acces, Non veg	1	servings

INGREDIENTS

1/2	kg	Mutton cut into small pieces
12		Kidney halved
2	c	Beaten curd
2	lg	Sliced onions
6		Whole green chillies; (slit in the middle)
6	tb	Ghee
1/2	ts	Zaffrani
1		1/2 inch lon ginger; grated
8		Cloves garlic; (grated)
1		1 inch long cinnamon
4		Cloves
6		Peppercoms
4		Cardamoms

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.
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