Try your hands on Safed Maas, a rich and luscious mutton gravy from Rajasthan. Serve it with phulka, paratha or jeera rice. Here is how to make it.
Here are a few more mutton gravies that you can make at home – Kosha Mangsho, Railway Mutton Curry, Mutton Korma, Punjabi Mutton Curry, Indian Mutton Curry, Bhuna Gosht, Kashmiri Mutton Rogan Josh and Mughlai Mutton Stew.
About This Recipe
Safed means “white” and maas means “mutton”. It is a luscious mutton gravy from the state of royals, Rajasthan and is quite popular in Rajasthani households from generations.
It has a white hue to it due to the use of rich ingredients such as cashew and almond. It is further enriched with fresh cream, seeds, yogurt, khoya and dry fruits. This gravy is rich, slightly sweet and quite different from other mutton gravy recipes.
It is relished with phulka, tawa paratha or lachha paratha. You can also serve it with steamed rice or jeera rice.
To make the paste – The base of the gravy is prepared with a freshly ground paste. The paste needs just 4 ingredients – almond, cashew nuts, poppy seeds and melon seeds.
For the gravy – Other ingredients required to make safed maas are – Mutton, whole spices, salt, ghee, onion, ginger garlic paste, khoya, yogurt, milk, fresh cream and saffron.
Use bone in mutton pieces, so that it soaks up the flavours nicely and makes it taste more delicious.
Make the curry only in ghee for a rich taste. You can also use oil or butter, but ghee tastes the best.
Whole spices such as bay leaf, cinnamon, clove, green cardamom and whole dry red chillies are added to the hot oil, so that it infuses the gravy with beautiful flavours.
You can either make khoya at home, or use a store bought one.
Addition of fresh cream makes it rich and creamy. You can avoid adding it if making it for your everyday meals.
Saffron adds an orangish hue and makes the curry more flavourful.
Safed Maas tastes the best with phulka, tawa paratha or lachha paratha. You can also serve it with steamed rice, jeera rice or any other lightly spiced pulao. Do not forget to serve some sliced onions on the side.
Safed Maas will last for 1-2 days, due to the use of rich ingredients such as heavy cream and milk. Reheat in a pan or microwave, until hot before serving.
Rajasthani Safed Maas
- 750 g Mutton
- 1 Bay leaf
- 1 inch Cinnamon
- 2-3 Clove
- 2-3 Green cardamom
- Salt to taste
- 4 tablespoon Ghee
- 6-8 Whole dry red chillies
- 1 cup Onion (Thinly sliced)
- 2 teaspoon Ginger Garlic paste
- 100 g Khoya
- 1 cup Yogurt
- 1 cup Milk
- ¼ cup Fresh Cream
- Saffron for garnishing
To make into a paste
- 10-12 Blanched Almonds
- 10-12 Cashew nuts
- 1 tablespoon Poppy Seeds
- 1 tablespoon 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.
Seems something very interesting will revert after i tried it