Safed Maas Recipe

By | Published | Mutton and Lamb | No Comment

Exotic Rajasthani Lamb Curry
Lamb – 500 gms, chopped
Yogurt – 1/2 cup
Ghee – 1/2 cup
Green Cardamom – 4
Cloves – 3
Cinnamon – 2 one inch sticks
Onions – 2, medium sliced
Ginger – 2 one inch pieces, shredded
White Pepper Powder – 3 to 4 tsp
Red Chilli Powder – 1 tblsp
Poppy Seed Powder – 1 tblsp
Powdered Coconut – 1 tblsp
Khoya – 1/4 cup
Almonds – 10, blanched, chopped
Cashewnuts – 6
Garlic Paste – 2 tblsp
Saffron Strands – a pinch, mixed with 1/2 tblsp milk
Dry Red Chillies – 4, deseeded
Salt as per taste

1. Heat a bowl of water with 2 tblsp water.
2. Add the lamb pieces for 6 to 10 minutes.
3. Remove the lamb pieces and transfer to a plate. Discard the water.
4. Apply the yogurt to the lamb pieces and keep aside.
5. Heat ghee in a pan.
6. Add cardamoms, cloves, cinnamons and onions.
7. Fry till onions turn translucent.
8. Add ginger and fry for a minute.
9. Add the marinated lamb pieces, white pepper powder and red chilli powder.
10. Cook for 30 to 45 minutes over low flame.
11. Add the poppy seed powder, coconut and khoya.
12. Cook for 15 minutes, stirring from time to time.
13. Now add the almonds, cashews and cook till lamb is almost done.
14. Add the garlic paste and cook for 2 to 3 minutes.
15. Now add saffron and mix well.
16. Garnish with dry red chillies and serve hot.

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