Rajasthani Safed Maas- Mutton cooked in white gravy
| Servings | Prep Time |
| 5People | 30mins |
| Cook Time |
| 1hours |
|
|
Ingredients
- 1Kg Mutton or Lamb
- 1Cup Yoghurt
- 3Tablespoon OilI reduced the oil as per my taste. You can use more if you like. My friend’s house use ghee for this recipe
- 6 Green cardamoms
- 6 clove
- 2inch Cinnamon stick
- 2medium Finely chopped onionthin sliced
- 2inch Gingerpaste
- 3 Garlic podpaste
- 1teaspoon white/black pepper powder (I used black)
- 3Tablespoon poppy seedpaste
- 3Tablespoon coconutpaste
- 3Tablespoon Panir (grated) /or Khoyamy friend’s house use khoya (milk fudge).Just to make it light I used panir
- 5 Blenched Almonds pasteto keep the gravy white. If you do not have blenched Almonds, use normal ones. The color of the gravy will change but the taste remains the same
- 5 Blenched Almond whole
- 5 Cashew Paste
- 5 Cashew whole
- Pinch of saffron (optional
- 1/2cup milk and little extra to soak the saffron if using
- 6-8whole red chilies deseededin case you do not want your gravy hot. Otherwise can leave the seeds
- Salt to taste
Instructions
- Boil the mutton/lamb with little salt until half done. I pressure-cooked it for the boiling. I boil and throw the water to reduce the fat but you do not need to do that. You can cook mutton directly.
- Discard the water and the transfer the mutton/lamb pieces on a separate bowl
- Marinate with yoghurt
- Heat the oil and add cardamom, cinnamon, cloves and onion
- Fry until onion is translucent
- Add the ginger and fry for another 5/6 mins
- Add the mutton. Also add pepper powder
- Cook on low flame for about 20 mins or until mutton/lamb is almost cooked. Add little milk/water in case mutton is sticking at the bottom.
- Add poppy seed paste, almond paste, cashew paste , coconut paste, grated paneer/khoya and milk and cook for another 10-15 mins
- Add the almond and cashew and cook for another 10 mins
- Add garlic paste cook for 5 mins
- Add milk or water if you like
- Cook the mutton until well-done and gravy has reduce to desired consistency
- Add the saffron soaked milk and mix well
- Garnish with red chilli cook little longer so the chills are little soft
- Serve with boiled rice, pulao or roti/naan
Recipe Notes
