Kurma Zaffrani Mughlai

• 1 lb. 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 piece ginger, grated
• 8 cloves garlic, grated
• 1 piece cinnamon
• 4 cloves
• 6 peppercorns
• 4 cardamoms

1. First of all, soak the saffron in 1 tsp.
2. of warm milk and then grind it.
3. Now heat ghee, and fry whole spices, chilies, ginger and garlic.
4. Add meat and onion and fry until light brown.
5. Add kidneys and salt, and cook, uncovered, until meat is tender and the gravy thick.
6. Mix saffron into curd and add these to the meat, off the fire.
7. Bring to boil and serve with parathas.

mutton, kidneys, curd, onions, green chilies, ghee, zaffrani, ginger, garlic, cinnamon, cloves, peppercorns, cardamoms

Taken from www.foodgeeks.com/recipes/5127 (may not work)