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Ingredients Jump to Instructions ↓

  1. 1/2 Mutton cut into small pieces

  2. 12 Kidney halved

  3. 2 cups 474ml Beaten curd

  4. 2 cups 125g / 4.4oz Sliced onions (large)

  5. 6 Green chillies - (slit in the middle)

  6. 6 tablespoons 90ml Ghee

  7. 1/2 teaspoon 2 1/2ml Zaffrani

  8. 1 1/2 Lon ginger - grated

  9. 8 Garlic - (grated)

  10. 1 Cinnamon

  11. 4 Cloves

  12. 6 Peppercoms

  13. 4 Cardamoms

Instructions Jump to Ingredients ↑

  1. 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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