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
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 | green cardamom pods |
| 4 | cloves |
| 1 inch | cinnamon stick |
| 1 | onion, finely sliced |
| 1 cup | milk |
| 1 tablespoon | cashew nut paste |
| 1 tablespoon | poppy seed paste |
| — | salt to taste |
| — | fresh coriander leaves 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.