- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Serving: 6 People
- Calories: 4654 kcal
- Carbohydrate Content: 109.78 g
- Cholesterol Content: 1245 mg
- Fat Content: 342.56 g
- Fiber Content: 19.9 g
- Protein Content: 291.71 g
- Saturated Fat Content: 168.677 g
- Serving Size: 1
- Sodium Content: 4427 mg
- Sugar Content: 48.1 g
- Trans Fat Content: 3.743 g
Safed Maas
Rajasthani Safed Maas is a popular mutton-based gravy recipe from Rajasthan. In this recipe, meat is first boiled and then cooked with different whole spices and white gravy. This dish has a white texture derived from onion, cream, yogurt, khoya and cashew nut used to make the gravy. This dish uses less powdered spices; it's a perfect dish with the balance of condiments like white pepper, green cardamom, bay leaves, cloves, and whole dry red chillies. Serve it with roti or parathas. Here is the complete recipe to make Safed Maas at home.
Ingredients of Safed Maas Recipe
- Lamb - 1 Kg
- Curd - 2 Cups
- Ginger - 20 gm
- Green chilies - 2
- Ghee - 100 gm
- Cashew nuts - 100 gm
- Cream - 100 ml
- Kewra water - 1 Teaspoon
- Salt - 1 Teaspoon
- White pepper - 1 Tablespoon
- Green cardamom powder - ½ Teaspoon
- Cardamom - 2
- Onions - 2 Cups
- Bay leaves - 2
- Cloves - 4
- Cinnamon stick - 1 Inch
- Whole red chilies - 4
- Ghee - 1 Tablespoon
How to Make Safed Maas
Step 1: Clean and cut lamb into 30-40 gm pieces.
Step 2: Prepare boiled onions paste. Also, make a paste of ginger and green chilli.
Step 3: Grind cashew nuts to a paste. Whisk up the yogurt.
Step 4: Blanch meat pieces in the boiling water for 10 minutes.
Step 5: Drain and refresh them.
Step 6: Heat ghee in a handi. Add cardamom, cinnamon and bay leave.
Step 7: As these spices, crackles, add the boiled onions paste and cook for about 10 minutes.
Step 8: Add ginger and green chilli paste. Add salt, white pepper and cook for about 5 minutes.
Step 9: Add the yogurt and cook for 5-6 minutes and then add meat pieces.
Step 10: Cook until the meat is about to tender. Add cashew nuts and cook until the meat is tender.
Step 11: Add cream to the meat and stir it well.
Step 12: Check for seasoning. Sprinkle with green cardamom powder and mix in the vetiver (Kewda).
Step 13: Just before service temper with whole red chilli.
Check Price for Ingredients
- Lamb – Check Price
- Yogurt – Check Price
- Dry red chilies – Check Price
- Bay leaves – Check Price
- Ginger paste – Check Price
- Ghee – Check Price
- Fresh Cream – Check Price
- Cashew nuts – Check Price
- White pepper – Check Price
- Green chilies – Check Price
- Cardamom powder – Check Price
- Cardamom – Check Price
- Onion – Check Price
- Cloves – Check Price
- Cinnamon sticks – Check Price
