🇮🇳 Indian

Rajasthani Safed Maas

Name: Rajasthani Safed Maas
Prep time: 20 min
Cook time: 47 min
Total time: 67 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, thinly sliced Onion; 2, chopped Tomato; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 2 Bay Leaf; 1/4 cup Cashews; 500 g, on the bone Mutton; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil; 1 tsp Green Cardamom

🇮🇳 Indian

White mutton curry of the Rajput courts, almond-yogurt pale silk. Mutton rewards patience with a gravy you'll dream about. Best with ghee rice and a sharp onion-lemon salad.

Prep 20 min Cook 47 min Serves 4 Hard

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, thinly sliced
Tomato2, chopped
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Bay Leaf2
Cashews1/4 cup
Mutton500 g, on the bone
Red Chili Powder2 tsp
Mustard Oil3 tbsp
Green Cardamom1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Rub the mutton with yogurt, paste, spices and the yogurt; cover and let it sit overnight if you can.
2
Get the oil properly hot, drop in bay, cardamom, cinnamon and cloves, and wait for the perfume.
3
Brown the onions hard; the darker they go (without burning), the deeper the final gravy.
4
Add the mutton with all its marinade, cook off the rawness, then add water for the long simmer.
5
Simmer covered till fork-tender, stirring now and then, then boil open to reduce; finish with the cashews and garam masala.

Chef's tip

A pressure cooker saves an hour; the flavour lives in the bhunao.

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Watch how it's made

Video: SAFED MAAS RECIPE | AUTHENTIC RAJASTHANI SAFED MAAS | SAFED MAAS CURRY · on YouTube