Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  kilogram      mutton cut into small pieces
  12                    kidney halved
   2      cups          beaten curd
   2      large         sliced onions
   6      whole         green chillies -- (slit in the
                        -- middle)
   6      tablespoons   ghee
     1/2  teaspoon      zaffrani
   1 1/2  inch          lon ginger -- grated
   8      cloves        garlic -- (grated)
   1      1 inch long   cinnamon
   4                    cloves
   6                    peppercoms
   4                    cardamoms

Preparation:

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.