Safed Maas, Jeera Rice and Aloo Bhujia

Instructions

1. 1

   Prepare Pastes and Marinate Mutton

   • Soak cashews and almonds in hot water for 30 minutes. After soaking, peel the skin off the almonds.
   • Grind the soaked cashews and peeled almonds with 2 tbsp of water into a very smooth, fine paste. Set aside.
   • In a large bowl, combine the mutton pieces, whisked room-temperature curd, ginger paste, garlic paste, and 1 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
   • Cover the bowl and let the mutton marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Sauté Aromatics and Onions

   • Heat ghee in a heavy-bottomed pressure cooker over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamoms, black cardamom, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the onion paste. Cook for 8-10 minutes, stirring frequently, until the paste loses its raw smell and turns a pale cream color. Do not let it brown, as this will alter the final color of the gravy.
3. 3

   Sear and Cook the Mutton

   • Add the marinated mutton along with all the marinade to the cooker. Increase the heat to medium-high.
   • Sauté for 10-12 minutes, stirring continuously. Cook until the mutton is well-seared, the curd mixture thickens, and you see ghee separating at the edges of the pan.
   • Pour in 480 ml of hot water and the remaining 0.5 tsp of salt. Stir well to combine.
4. 4

   Pressure Cook Until Tender

   • Secure the lid of the pressure cooker. Bring to high pressure on medium-high heat.
   • Once pressure is reached, reduce the heat to medium-low and cook for 20-25 minutes (or about 5-6 whistles).
   • Turn off the heat and allow the pressure to release naturally. This is crucial for making the mutton exceptionally tender.
5. 5

   Finish the Gravy

   • Once the pressure has fully released, carefully open the cooker. Turn the heat back on to low.
   • Stir in the prepared cashew-almond paste. Simmer gently for 5-7 minutes, stirring constantly to prevent the paste from sticking to the bottom, until the gravy thickens to your desired consistency.
   • Add the white pepper powder, garam masala, and mace powder. Mix well and cook for another minute.
   • Turn off the heat. Stir in the fresh cream and optional kewra water. Mix gently until incorporated. Do not boil the curry after adding cream to prevent it from splitting.
6. 6

   Garnish and Serve

   • Transfer the Safed Maas to a serving bowl.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with traditional Rajasthani breads like bajra roti, or with naan, sheermal, or steamed basmati rice.