Kurma Zaffrani Mughlai

by Kathleen Morrison

Servings:

INGREDIENTS

1/2 kg. mutton, cut into sm. pieces
12 kidneys, halved
2 cups curd, beaten
2 lg. onions, sliced
6 green chilies, slit in the middle
6 tbsp. ghee
1/2 tsp. zaffrani
1/2-inch ginger, grated
8 cloves garlic, grated
1 inch cinnamon
4 cloves
6 peppercorns
4 cardamoms

INSTRUCTIONS

First of all, soak the saffron in 1 tsp. of warm milk and then grind it. Now heat ghee, and fry whole spices, chilies, ginger and garlic. Add meat and onion and fry until light brown. Add kidneys and salt, and cook, uncovered, until meat is tender and 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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