Rajasthani Style Safed Maas Recipe
Rajasthani Style Safed Maas, a quintessential delicacy from the royal land of Rajasthan, is a rich and flavorful mutton curry that is perfect for lunch or special occasions. Known for its non-vegetarian gravies, Rajasthan’s culinary traditions feature sumptuous dishes that include succulent meats cooked in luxurious, aromatic gravies. This particular recipe is a crowd favorite, showcasing mutton simmered in a luscious thick gravy made from cashew nut and almond paste, which is further enriched with milk, yogurt, and cream. A subtle blend of aromatic spices such as cinnamon, cardamom, and bay leaves provide an exquisite flavor to the dish without overpowering the natural richness of the curry.
Cuisine: Rajasthani
Course: Lunch
Diet: Non-Vegetarian
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 3-4
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (with bone) | 300 grams |
| Bay leaf (tej patta) | 1 |
| Cinnamon stick (dalchini) | 1 inch |
| Cloves (laung) | 3 |
| Cardamom (elaichi) pods/seeds | 1 |
| Dry red chili | 2 |
| Ginger garlic paste | 1 teaspoon |
| Milk | 1/4 cup |
| Curd (dahi/yogurt) | 1/4 cup |
| Salt | To taste |
| Whole almonds (badam), soaked and peeled | 2 tablespoons |
| Cashew nuts, soaked | 2 tablespoons |
| Onions, chopped | 2 |
Instructions
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Grind the Paste: Start by grinding the onions, almonds, and cashew nuts into a smooth paste. You can add a little water if necessary to help with the grinding process.
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Temper the Spices: Heat a pressure cooker on medium heat and add a splash of oil. Once the oil is hot, add the cloves, cinnamon stick, cardamom pods, and bay leaf. Let them sizzle for a few seconds, releasing their fragrance into the oil.
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Saute the Aromatics: Add the dry red chilies and ginger garlic paste to the pressure cooker, and sautรฉ them until they become aromatic and slightly toasted.
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Add the Ground Paste: Add the ground onion, almond, and cashew nut paste to the cooker, followed by salt to taste. Mix everything together, ensuring the paste is well incorporated with the spices and aromatics.
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Cook the Mutton: Add about 1 cup of water to the pressure cooker, then add the mutton pieces. Mix everything well, ensuring the mutton is well coated with the gravy. Close the lid of the pressure cooker and cook for at least 8 whistles. Once done, allow the pressure to release naturally.
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Finish the Gravy: Open the lid of the cooker, and stir the mutton. Add the milk and yogurt, stirring until well combined. If the gravy appears too thick, you can add a little more water to adjust the consistency. Check the seasoning and add more salt if necessary.
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Serve: Once everything is well mixed and the gravy has reached your desired consistency, remove the pot from heat. Garnish with chopped coriander leaves for a fresh touch.
Serve the Rajasthani Style Safed Maas hot with a side of phulka, tandoori roti, or steamed rice, and enjoy this rich and aromatic mutton curry that is perfect for a royal lunch.
Tips for a Perfect Rajasthani Style Safed Maas
- Tender Mutton: Ensure the mutton is tender for the best results. If you’re using tougher cuts, you might need to cook the meat for a bit longer to ensure it’s soft and juicy.
- Gravy Consistency: Adjust the water quantity depending on how thick or thin you like your gravy. You can also add cream to make it even richer.
- Subtle Spices: The charm of Safed Maas lies in its subtle use of spices. Donโt overdo it with strong spice powders, as the flavor of the mutton and creamy gravy should shine.
Enjoy this traditional Rajasthani delicacy, and immerse yourself in the bold flavors and royal history of Rajasthan!
