Rajasthani Safed Maas is a mutton based gravy that has a luscious texture and royal white colour derived from fresh cream, yogurt, khoya and dry fruits. Here is a traditional video recipe to make safed maas.
Rajasthan is a royal land in its truest sense. Right from the magnificent forts, palaces till the golden dunes of the desert, this state truly mesmerises me whenever I visit it. When it comes to the exploration, I have been to its cities like Jodhpur and Jaisalmer already.
However, when it comes to experimenting with the Rajasthani cuisine, I am still curious and learning its nitty gritty as it is so versatile. Dishes like Rajasthani Laal Maas, Rajasthani Pitori ki Sabzi, Rajasthani Mawa Kachori, Rajasthani Ram Chane are so popular in my household that whenever we are yearning for a regional meal, Rajasthani cuisine instantly comes to my mind.
Rajasthani cuisine is decked up with non-vegetarian dishes as well, it has a wide range of gravies and combinations that one can create and Rajasthani Safed Maas is one of them.
Rajasthani Safed Maas is a mutton based gravy that has a luscious texture and royal white colour derived from fresh cream, yogurt, khoya and dry fruits. As this dish has a perfect balance of condiments like cloves, cinnamon, cardamom and whole dry red chillies and creamy paste made from the dry fruits, milk and cream, it turns out all grand.
Because the mutton is simmered in a super rich gravy, it inherits and absorbs all the flavours and turns out incredibly delicious. To take it to a tad different level, you can even garnish this dish with saffron strands, trust me it becomes yummier.
Serve this royal Rajasthani dish with piping hot rotis or parathas and have the best feast of your life. Here’s how to make it:
Rajasthani Safed Maas
- 750 g Mutton
- 1 Bay leaf
- 1 inch Cinnamon
- 2-3 Clove
- 2-3 Green cardamom
- Salt to taste
- 4 tbsp Ghee
- 6-8 Whole dry red chillies
- 1 cup Onion (Thinly sliced)
- 2 tsp Ginger Garlic paste
- 100 g Khoya
- 1 cup Yogurt
- 1 cup Milk
- 1/4 cup Fresh Cream
- Saffron for garnishing
To make into a paste
- 10-12 Blanched Almonds
- 10-12 Cashew nuts
- 1 tbsp Poppy Seeds
- 1 tbsp Melon seeds
- Add mutton, salt, a cup of water, bay leaf, cinnamon, cloves and cardamom in a pressure cooker and pressure cook until mutton is almost done.
- Remove the cooker from heat and let the pressure release.
- Strain the mutton and reserve the stock.
- Heat ghee in the same cooker.
- Once the ghee is hot, add dry red chillies and fry for a few seconds.
- Add onion and fry until pinkish in color.
- Add ginger garlic paste and fry for another 2-3 minutes.
- Now add the cooked mutton and fry on high heat for 3-4 minutes.
- Add khoya, almond cashew paste and yogurt fry for 2-3 minutes.
- Add the reserved stock and milk and simmer the curry for 3-4 minutes.
- Cook on high heat until the curry reaches the desired consistency.
- Adjust the salt and add fresh cream.
- Garnish with saffron strands.
- Serve hot with roti.