Indian recipes

Kurma Zaffrani Mughlai

Course : Indian
Serves: 1

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Ingredients:

1/2 kilogram mutton cut into small pieces

12 medium 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 piece lon ginger -- grated

8 cloves garlic -- (grated)

1 piece cinnamon 1 inch long

4 whole cloves

6 pieces peppercoms

4 pieces cardamoms

Preparation / 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.

Kurma Zaffrani Mughlai

Ingredients:

Preparation / Directions:

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