Safed Maas
Rajasthan's royal white mutton curry — goat cooked in a luxurious pale gravy of yogurt, cream, white poppy seed paste, and cashew, without a single red chilli or tomato. A Rajput court preparation that contrasts entirely with laal maas, its creaminess the mark of princely excess.
Cuisines
Rajasthani
Best for
Lunch
Dinner
Build a full meal around Safed Maas
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 60 min
Total: 90 min
2-3 servings
Ingredients
|
500 grams | Mutton , bone-in |
|
1 cup | Yogurt |
|
2 tablespoons | Ghee |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | White Pepper , powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 | Bay Leaf |
|
2 | Cardamom , green pods |
|
4 | Clove |
|
1 inch | Cinnamon stick |
|
1 | Onion , finely sliced |
|
1 cup | Milk , full-fat |
|
1 tablespoon | Cashew , paste |
|
1 tablespoon | Poppy Seed , paste |
|
— | Salt , to taste |
|
— | Cilantro , fresh, for garnish |
Instructions
- 1 Clean and wash the mutton pieces thoroughly.
- 2 In a bowl, whisk the yogurt with white pepper powder, coriander powder, and cumin powder.
- 3 Marinate the mutton with the yogurt mixture and ginger-garlic paste for at least 1 hour.
- 4 Heat ghee in a heavy-bottomed pan and add bay leaf, cardamom, cloves, and cinnamon.
- 5 Add the sliced onion and sauté until golden brown.
- 6 Add the marinated mutton and cook on medium heat until the mutton is browned.
- 7 Pour in the milk and bring to a boil, then lower the heat and let it simmer.
- 8 Add the cashew nut paste and poppy seed paste, stirring well to combine.
- 9 Cover and cook on low heat until the mutton is tender and the gravy thickens.
- 10 Adjust salt to taste and garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a splash of cream towards the end of cooking.