Safed Maas Sliders

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton cubes, whisked curd, ginger-garlic paste, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for a more tender result.
2. 2

   Prepare the Cashew Paste

   • Drain the soaked cashew nuts.
   • Transfer them to a small blender or grinder with 3 tablespoons of fresh water.
   • Blend until you achieve a completely smooth, creamy paste. Scrape down the sides as needed. Set aside.
3. 3

   Cook the Safed Maas

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green and black cardamom pods, and bay leaf. Sauté for about 45 seconds until they become fragrant.
   • Add the sliced onions and cook for 7-8 minutes, stirring occasionally, until they are soft and translucent. Do not let them brown.
   • Add the marinated mutton along with the entire marinade to the pot. Increase the heat to medium-high and sear the mutton for 5-7 minutes, until it's no longer pink.
   • Stir in the coriander powder and white pepper powder. Cook for 1 minute.
   • Add 1 cup of water and the remaining 0.5 tsp of salt. Bring to a boil.
   • For pot cooking: Reduce heat to low, cover, and simmer for 90 minutes, or until the mutton is fork-tender. For pressure cooking: Secure the lid and cook for 6-7 whistles (about 20-25 minutes).
4. 4

   Finish the Filling

   • Once the mutton is cooked, open the pot. If there is excess liquid, cook on high heat, stirring, until the gravy reduces to a thick, coating consistency.
   • Reduce the heat to low. Stir in the smooth cashew paste and slit green chillies. Cook for 4-5 minutes, stirring constantly to prevent it from sticking and burning.
   • Turn off the heat. Use two forks to shred the tender mutton pieces directly in the pot, mixing them with the thick gravy.
   • Stir in the fresh cream and garam masala. Mix well. Your Safed Maas filling is ready.
5. 5

   Toast Buns and Assemble Sliders

   • Preheat your oven to 180°C (350°F).
   • Slice the slider buns in half horizontally and arrange them on a baking sheet.
   • Brush the cut sides of the buns generously with melted butter.
   • Bake for 3-5 minutes, or until the edges are golden brown and crisp. Alternatively, toast them on a hot skillet.
   • Place a generous spoonful of the warm shredded Safed Maas filling on each bottom bun.
   • Top with a few pickled onions and a sprinkle of fresh chopped coriander leaves.
   • Cover with the top buns and serve immediately.