Rajasthani Safed Maas- Mutton cooked in white gravy
Servings Prep Time
5People 30mins
Cook Time
Servings Prep Time
5People 30mins
Cook Time
  1. Boil the mutton/lamb with little salt until half done. I pressure-cooked it for the boiling. I boil and throw the water to reduce the fat but you do not need to do that. You can cook mutton directly.
  2. Discard the water and the transfer the mutton/lamb pieces on a separate bowl
  3. Marinate with yoghurt
  4. Heat the oil and add cardamom, cinnamon, cloves and onion
  5. Fry until onion is translucent
  6. Add the ginger and fry for another 5/6 mins
  7. Add the mutton. Also add pepper powder
  8. Cook on low flame for about 20 mins or until mutton/lamb is almost cooked. Add little milk/water in case mutton is sticking at the bottom.
  9. Add poppy seed paste, almond paste, cashew paste , coconut paste, grated paneer/khoya and milk and cook for another 10-15 mins
  10. Add the almond and cashew and cook for another 10 mins
  11. Add garlic paste cook for 5 mins
  12. Add milk or water if you like
  13. Cook the mutton until well-done and gravy has reduce to desired consistency
  14. Add the saffron soaked milk and mix well
  15. Garnish with red chilli cook little longer so the chills are little soft
  16. Serve with boiled rice, pulao or roti/naan
Recipe Notes