Kurma zaffrani mughlai
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Mutton cut into small pieces |
| 12 | Kidney halved | |
| 2 | cups | Beaten curd |
| 2 | larges | Sliced onions |
| 6 | Whole green chillies; (slit in the middle) | |
| 6 | tablespoons | Ghee |
| ½ | teaspoon | Zaffrani |
| 1 | 1/2 inch lon ginger; grated | |
| 8 | Cloves garlic; (grated) | |
| 1 | 1 inch long cinnamon | |
| 4 | Cloves | |
| 6 | Peppercoms | |
| 4 | Cardamoms | |
Directions
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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