Safed maas
Safed maas, from above
Non vegRajasthan

Safed maas

Mutton in a white gravy of curd, cashews and cream. The royal opposite of laal maas.

100 minTime
47 gProtein each
mildSpice
The white meat of the palaces2 chapters · 1 min read

Make it your way

Grandma's wayCurd, nuts, cream, kewra. Palace white.
The original
624kcalsame
47 gproteinsame
3 gfibresame
100minutessame

Classic safed maas.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)750 g, curry cut
Curd (plain yogurt, natural yoghurt)¾ cup
Ginger garlic paste2 tbsp
Ghee4 tbsp
Whole spicesgreen cardamom, cloves, cinnamon, bay leaf
Onion1 large, boiled and pureed
Cashews⅓ cup
Almonds20, blanched
Poppy seeds (white poppy seeds)1 tbsp, soaked
Milk¾ cup
Fresh cream (thickened cream, heavy cream)⅓ cup
White pepper½ tsp
Green chilli2, slit
Kewra watera few drops
Water1¼ cups
Saltto taste

Method

5 steps
  1. 1Marinate the mutton with curd, ginger garlic paste and salt for 1 hour.
  2. 2Heat ghee in a cooker, add whole spices and the meat. Cook on medium without browning for 10 minutes. Add water and pressure cook 5 whistles. Let pressure release naturally.
  3. 3Grind cashews, almonds and poppy seeds with milk into a smooth paste.
  4. 4Add the onion puree, nut paste, green chilli and white pepper to the meat. Simmer 10 minutes, stirring.
  5. 5Stir in cream and kewra water.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Safed maas: a bread or rice, a side, something to drink and something sweet.

Bread or rice Bajre ki roti35 min
Bread or rice Gatte ka pulao60 min
On the side Ker sangri40 min
On the side Gawar ki sabzi30 min
To drink Makhaniya lassi10 min
Something sweet Moong dal halwa75 min
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