Safed maas
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A rich white mutton curry cooked in milk, cream, cashew and almond paste, without any red chilli.
Region: Rajasthan (royal kitchens)Occasion: Feasts and special occasionsTime: 1 hour 30 minServes: 4Non-vegetarian
Ingredients
- 750 g mutton
- 1 cup curd
- 1 cup milk
- ½ cup fresh cream
- ¼ cup cashews and 15 almonds, soaked and ground to a paste
- 2 tbsp melon seeds (optional), ground with the nuts
- 4 tbsp ghee
- 1 tbsp ginger-garlic paste
- 4 green cardamoms
- 4 cloves
- 1 small stick cinnamon
- 4 green chillies, slit
- 1 tsp white pepper powder
- Salt to taste
Method
- Boil the mutton with ginger-garlic paste, salt and 3 cups water until almost tender (about 40 minutes, or 5–6 whistles).
- Heat ghee and add the whole spices and green chillies.
- Add the cooked mutton and its stock. Stir in the whisked curd on low heat.
- Add the nut paste and milk and simmer for 15–20 minutes, stirring often.
- Finish with cream and white pepper. The curry should be pale and smooth. Serve with rotis.
History
Safed maas is a court dish, using costly nuts, milk and cream instead of the red chillies of everyday meat curries.
Significance
It is served at weddings and feasts and shows the refined side of Rajput cooking.