Mutton Safed Maas
A luxurious Rajasthani mutton curry with a creamy, white gravy made from yogurt, cashews, and almonds. This royal dish is mildly spiced, aromatic, and melts in your mouth, perfect for special occasions.
For 4 servings
7 steps. 75 minutes total.
- 1
Step 1
- a.Prepare the White Paste
- b.Soak cashew nuts, blanched almonds, and melon seeds in warm water for at least 30 minutes.
- c.Drain the water and transfer the soaked items to a grinder. Blend into a very smooth paste, adding a tablespoon or two of water as needed to facilitate grinding. Set aside.
- 2
Step 2
- a.Temper Whole Spices
- b.Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Once the ghee is hot, add the bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns.
- d.Sauté for about 30-40 seconds until they become fragrant and start to sizzle.
- 3
Step 3
- a.Sauté Onions and Aromatics
- b.Add the finely sliced onions to the pot. Sauté for 6-8 minutes, stirring occasionally, until they become soft and translucent. It is crucial not to let them brown to maintain the white color of the gravy.
- c.Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Sear Mutton and Add Spices
- b.Increase the heat to medium-high, add the mutton pieces, and sear for 5-7 minutes until they are lightly browned on all sides. This step helps to lock in the juices.
- c.Reduce the heat to low. Add the coriander powder, white pepper powder, and salt. Mix well to coat the mutton pieces and cook for one minute.
- 5
Step 5
- a.Incorporate Curd and Nut Paste
- b.Keeping the heat on low, slowly pour in the whisked curd while stirring continuously. This prevents the curd from curdling. Cook for 5-7 minutes until the oil begins to separate from the masala.
- c.Add the prepared white nut paste to the pot. Stir well and continue to sauté for another 5-7 minutes, stirring frequently to prevent it from sticking, until the paste is cooked and aromatic.
- 6
Step 6
- a.Slow Cook to Perfection
- b.Pour in 2.5 cups of hot water and stir everything together. Bring the curry to a boil.
- c.Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-75 minutes, or until the mutton is tender and falling off the bone. Stir occasionally.
- 7
Step 7
- a.Finish and Garnish
- b.Once the mutton is cooked, gently stir in the garam masala and the optional fresh cream.
- c.Let it simmer for 2 more minutes. Turn off the heat and stir in the kewra water.
- d.Let the curry rest, covered, for at least 10 minutes for the flavors to meld beautifully.
- e.Garnish with chopped coriander leaves and slivered almonds. Serve hot with naan, roti, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain the signature white color, ensure the onions are cooked only until translucent, not browned.
- 2Always add curd on low heat while stirring continuously. This is the key to a smooth, non-curdled gravy.
- 3For a quicker cooking time, you can pressure cook the mutton for 4-5 whistles (about 20-25 minutes) after adding water in step 6.
- 4Using bone-in mutton pieces adds more flavor and richness to the gravy.
- 5For a richer flavor, marinate the mutton in the whisked curd and ginger-garlic paste for at least 2 hours before cooking.
Adapt it for your goals.
Protein Swap
Prepare this dish with bone-in chicken pieces instead of mutton. Reduce the slow-cooking time in step 6 to 25-30 minutes, or until the chicken is cooked through.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the curry is cooked, place a small steel bowl in the center. Add a piece of hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 5 minutes to infuse a traditional smoky aroma.
Spicier VersionSpicier Version
For more heat, increase the number of green chilies or add a small amount of green chili paste along with the ginger-garlic paste.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
Source of Healthy Fats
The use of almonds, cashews, and melon seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function.
Energy Dense
Ghee and mutton provide a significant amount of energy, making this a hearty and satisfying meal that can replenish energy stores.
Rich in Minerals
Mutton is a good source of essential minerals like iron, which is vital for preventing anemia, and zinc, which supports the immune system.
Frequently asked questions
The key is temperature control. Always lower the heat to the minimum before adding the whisked curd. Pour it in slowly while stirring continuously until it's fully incorporated into the masala. Using full-fat curd also helps.