Preparation time
- Total: Approximately 55 minutes
- Preparation: 10 minutes
- Cooking: 45 minutes
Ingredients
- 300 grams Mutton - with bone
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 Dry Red Chilli
- 1 teaspoon Ginger Garlic Paste
- 1/4 cup Milk
- 1/4 cup Curd (Dahi / Yogurt)
- Salt - to taste
- 2 tablespoon Badam (Almond) - soaked and skin peeled
- 2 tablespoon Cashew nuts - soaked
- 2 Onions - chopped
Instructions
- To begin making the Rajasthani Style Safed Maas Recipe, we will first grin the onion, almonds and cashew nuts into a smooth paste
- You can add water if required
- Heat a pressure cooker with oil, add cloves, cinnamon stick, cardamom pod and bay leaf and allow it to sizzle for few seconds
- Add dry red chillies and ginger, garlic paste and saute till it is toasted well
- You can add the ground onion and nut paste along with salt and mix well
- Add about 1 cup of water and pressure cook the mutton pieces for atleast 8 whistle
- Once done allow the pressure to release naturally
- Open the lid and keep it back on the stove, add milk and yogurt and stir once more
- If you feel the gravy is quite you can add some more water, check for salt and serve hot with chopped coriander
- Serve the Rajasthani Style Safed Maas Recipe along with phulka, tandoori roti and pickled onions by the side
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Rajasthani
- Lunch
- Non Vegeterian