Indian Food Recipes: Safed Maas
Rajasthan — the Rajwadi (Royal) land of the Rajputs is a vibrant Indian state with a glorious history, remarkable architecture, widespread dessert and an extensive variety of food. Rajasthan is indeed a food paradise that has been shaped by the climatic conditions of the state. The unavailability of fresh fruits and vegetables along with a war-like lifestyle has a deep effect on its cooking style. Let’s explore the wide variety of delectable dishes that range from licking spicy food to refreshing drinks and sweet snacks to know more about its culinary heritage.
Also try: Indian Food Recipes: Pyaz ki Kachori
Rajasthani Safed Maas is a white-coloured mutton curry with a luscious texture and exotic flavour with subtle spices. The must-try Rajasthani delicacy for non-vegetarians is one of the most popular royal preparations of Rajput hunting game.
(Serving for 5 to 6 persons)
Mutton: 1 kg
Onion paste: 10 tsp
Ginger garlic paste: 4 tsp
Yoghurt: 8 tsp
Almond cashew paste: 8 tsp
Khoya: 2 tsp
Bay leaf: 2
Cumin seed: 1 tsp
Cinnamon stick: 2
Green cardamom: 4
Dried red chilli: 8 to 10
Butter: 4 tsp
Milk: 6 tsp
Cream: 4 tsp
Ghee: 4 tsp
Salt as required
Pressure cook the mutton along with 1 ½ cups of water, bay leaf, cinnamon stick, cardamom and salt until tender.
Once the pressure releases, strain the mutton pieces and keep aside the stock.
Heat ghee in a wide-open pan. Once hot add the cumin seed and broken red chilli.
Add the onion paste and saute till the raw smell is gone. Add the ginger garlic paste and saute for another 3 to 4 minutes stirring until done.
To this add the cooked mutton and cook on high flame for about five minutes.
Add almond cashew paste, khoya and yoghurt.
To this add the mutton stock along with milk and cook on high heat stirring continuously until the gravy reaches the desired consistency.
Finally, add salt and cream and give it a nice stir so that the mutton combines with the remaining ingredients.
Garnish with saffron and serve hot with any Indian bread of your choice.