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A luxurious Rajasthani mutton curry made with a rich, creamy white gravy of yogurt, cashews, and almonds. Delicately spiced and slow-cooked until the meat is fall-off-the-bone tender, this royal dish is a true celebration of Mughlai-inspired flavors.
For 4 servings
Prepare Pastes and Marinate Mutton
Sauté Aromatics and Onions
Sear and Cook the Mutton
A luxurious Rajasthani mutton curry made with a rich, creamy white gravy of yogurt, cashews, and almonds. Delicately spiced and slow-cooked until the meat is fall-off-the-bone tender, this royal dish is a true celebration of Mughlai-inspired flavors.
This rajasthani recipe takes 100 minutes to prepare and yields 4 servings. At 618.04 calories per serving with 58.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Pressure Cook Until Tender
Finish the Gravy
Garnish and Serve
Replace mutton with chicken pieces (bone-in) for a 'Murgh Safed Korma'. Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Add 1 tablespoon of soaked and ground poppy seeds (khus khus) along with the nuts for a thicker, more traditional gravy.
For a subtle heat that doesn't affect the color, add 2-3 slit green chilies along with the onion paste.
Add a few drops of rose water along with the kewra water for a more complex, floral fragrance reminiscent of royal kitchens.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The almonds and cashews in the gravy provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
The combination of protein from mutton and healthy fats from nuts, ghee, and cream provides a dense source of energy that is released slowly, keeping you full and energized for longer.
Mutton is a good source of essential minerals like iron, which is vital for preventing anemia, and zinc, which supports a healthy immune system.
The gravy usually curdles if the curd (yogurt) is cold when added to the hot pan, or if it's not full-fat. Always use well-whisked, full-fat curd at room temperature and add it gradually while stirring.
Yes, you can. Use a heavy-bottomed pot or a Dutch oven. After searing the mutton, cover the pot and let it slow-cook on low heat for about 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during the cooking process.
A single serving of Safed Maas contains approximately 650-750 calories, primarily from the mutton, ghee, nuts, and cream. It is a rich and energy-dense dish.
Safed Maas is an indulgent, celebratory dish and is not considered a 'health food'. While it is rich in protein from mutton and contains healthy fats from nuts, it is also high in saturated fat and calories. It's best enjoyed in moderation on special occasions.
Yes, you can freeze it for up to a month in an airtight container. However, be aware that cream-based gravies can sometimes separate or change texture upon reheating. Thaw it in the refrigerator overnight and reheat gently on the stovetop, stirring well. Do not microwave.
Both are famous Rajasthani mutton curries. The primary difference is the color and spice base. Safed Maas has a white, creamy, and mildly spiced gravy made from yogurt and nuts, while Laal Maas is fiery red, intensely spicy, and gets its color and heat from Mathania red chilies.
This recipe goes great with these complete meals
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