Safed Maas Mutton in White Curry Mutton Recipes Sanjeev Kapoor Khazana

This mutton preparation is the identity of the state of royals, Rajasthan. Cooked in a rich, creamy, nutty gravy, it is a heavenly dish.

SAFED MAAS

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
2 tbsps ginger-garlic paste
Salt to taste
cup yogurt
3-4 tbsps ghee
4-5 green cardamoms
1 inch cinnamon stick
2 black cardamoms
2 large onions, sliced
3-4 dried red chillies
1 tsp white pepper powder
White paste
3 tbsps soaked melon seeds
10-15 soaked and peeled almonds
10-15 soaked cashew nuts
10-12 soaked walnuts
2 tbsps desiccated coconut
1 tbsp soaked poppy seeds (khas khas)

Method

1. Take mutton in a large bowl. Add ginger-garlic paste, salt, yogurt and mix well. Set aside in the refrigerator for 2-3 hours to marinate.
2. To make the white paste, put the melon seeds in a grinder jar. Add almonds, cashew nuts, walnuts, desiccated coconut, poppy seeds and cup water and grind to a fine paste.
3. Heat ghee in a deep pan. Add green cardamoms, cinnamon stick, black cardamoms and onions and saut till the onion turns light golden.
4. Add the red chillies and mix well. Add the mutton and saut on high heat for 2-3 minutes.
5. Add white pepper powder and mix well. Reduce the heat to medium, add the ground paste, mix and cook for 2-3 minutes.
6. Add 2 cups hot water, mix, cover and cook for 40-45 minutes. Switch the heat off, transfer into a serving bowl, garnish with coriander sprig and serve hot.

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