Mutton Safed Maas

Name: Mutton Safed Maas
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 600 g mutton (bone-in curry cut pieces); 0.75 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water); 2 tbsp melon seeds (soaked in warm water); 1 pcs onion (medium, sliced); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 2 pcs green chili (slit); 2 tbsp ghee; 8 pcs black peppercorns; 4 pcs green cardamom; 4 pcs cloves; 1 pcs bay leaf; 1 inch cinnamon (small piece); 0.5 tsp white pepper powder; 1 tsp coriander powder; 0.5 tsp salt; 2 cup water; 1 tsp kewra water

RATING

4.4/5(72)

TASTE SCORE

9/10

A rich Rajasthani mutton curry with a pale, fragrant gravy made from yogurt, cashews, melon seeds, and whole spices. The meat turns tender while the sauce stays delicately spiced and deeply comforting.

PREP

20m

COOK

55m

SERVES

1 KATORI

598 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the nuts and seeds.
Soak the cashews and melon seeds in warm water for 20 minutes so they blend into a smooth white paste.
TIPWarm soaking water softens them faster and helps keep the gravy silky.
mix · ~3 min
Blend the white masala paste.
1.Drain the cashews and melon seeds.
2.Add them to a blender with the onion, ginger, and garlic.
3.Blend to a smooth paste with a little water if needed.
saute · ~1 min
Cook the whole spices in ghee.
1.Heat ghee in a pressure cooker over medium heat.
2.Add bay leaf, cinnamon, green cardamom, cloves, and black peppercorns.
3.Cook until fragrant, about 30 seconds.
TIPKeep the heat medium so the spices bloom without turning dark.
saute · ~15 min
Cook the paste and sear the mutton.
1.Add the blended paste and cook, stirring often, until the raw smell fades and the ghee begins to separate, 6 to 8 minutes.
2.Add the mutton pieces and salt.
3.Cook for 6 to 8 minutes, stirring well, until the meat loses its raw color.
TIPDo not brown the paste too much; Safed Maas should keep its pale color.
mix · ~4 min
Add the yogurt and ground spices.
1.Lower the heat.
2.Add whisked yogurt a little at a time, stirring continuously.
3.Add coriander powder and white pepper powder.
4.Mix until the gravy looks smooth.
TIPWhisked yogurt and low heat help prevent curdling.
pressure cook · ~25 min
Pressure cook the mutton until tender.
Add water and slit green chilies, then lock the cooker and cook on medium heat for 20 to 25 minutes, or until the mutton is tender.
rest · ~10 min
Let the pressure drop naturally.
simmer · ~7 min
Simmer the curry to finish.
Open the cooker and simmer uncovered for 5 to 7 minutes if the gravy needs thickening. Stir in the kewra water at the end for a gentle floral aroma.
TIPThe finished gravy should be thick, smooth, and lightly coating, not dry.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat whisked yogurt and add it in small batches on low heat so the gravy stays smooth and pale.
2
Blend the cashew-melon seed paste very fine; any graininess will show in this white gravy.
3
Do not deeply brown the onion paste, or the curry will lose its signature safed color and delicate taste.
4
If the mutton is older goat meat, allow a few extra minutes under pressure until it is fork-tender, not chewy.
5
Add kewra water only after switching off the heat; prolonged cooking can flatten its floral aroma.
6
This curry tastes even better after a short rest, once the fat and spice notes settle into the yogurt-based gravy.
7
Reheat gently over low heat with a splash of hot water if needed, since vigorous boiling can split the sauce.