Safed Maas
A mild, opulent counterpart to laal maas, this white mutton curry from the royal kitchens of Mewar is enriched with cashew paste, yogurt and cream, spiced only with green chillies and whole garam masala.
- Prep
- 30 min
- Cook
- 75 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 460 kcal
Equipment
- •Heavy-bottomed handi
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 34 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 30 g
- calories
- 460 kcal
Instructions
- 1
Mix the mutton with half the yogurt and a little salt. Leave it to marinate for 1 hour.
- 2
Heat ghee (clarified butter) in a handi (deep pot). Fry the whole garam masala until fragrant.
- 3
Add the boiled onion paste and ginger paste. Cook without browning until the raw smell disappears.
- 4
Add the marinated mutton and fry gently for 5 minutes. Do not let it brown, so the gravy stays pale.
- 5
Add the remaining yogurt, green chilli paste and enough water to cover. Cover and simmer for 45-50 minutes until tender.
- 6
Stir in the cashew paste. Cook on low heat for 10 minutes until the gravy thickens and turns creamy white.
- 7
Stir in the white pepper and cream. Simmer gently for 3-4 minutes without boiling hard.
- 8
Let the dish rest for 5 minutes before serving so the flavours settle.
Chef's tips
Do not add turmeric or chilli powder, as they will discolour the gravy. Keep the heat low after adding cashew paste to stop it splitting.
Ingredient substitutions
- cashews → blanched almonds
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat gently on very low flame, stirring often.
Common mistakes to avoid
- •Browning the onions or mutton, which spoils the pale colour.
- •Boiling the sauce hard after adding cream, which makes it curdle.
Serving suggestions
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