Safed Maas
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
6 steps. 75 minutes total.
- 1
Step 1
- a.Prepare Pastes and Marinate Mutton
- b.Soak cashews and almonds in hot water for 30 minutes. After soaking, peel the skin off the almonds.
- c.Grind the soaked cashews and peeled almonds with 2 tbsp of water into a very smooth, fine paste. Set aside.
- d.In a large bowl, combine the mutton pieces, whisked room-temperature curd, ginger paste, garlic paste, and 1 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
- e.Cover the bowl and let the mutton marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat ghee in a heavy-bottomed pressure cooker over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamoms, black cardamom, and cloves. Sauté for 30-45 seconds until they become fragrant.
- d.Add the onion paste. Cook for 8-10 minutes, stirring frequently, until the paste loses its raw smell and turns a pale cream color. Do not let it brown, as this will alter the final color of the gravy.
- 3
Step 3
- a.Sear and Cook the Mutton
- b.Add the marinated mutton along with all the marinade to the cooker. Increase the heat to medium-high.
- c.Sauté for 10-12 minutes, stirring continuously. Cook until the mutton is well-seared, the curd mixture thickens, and you see ghee separating at the edges of the pan.
- d.Pour in 480 ml of hot water and the remaining 0.5 tsp of salt. Stir well to combine.
- 4
Step 4
- a.Pressure Cook Until Tender
- b.Secure the lid of the pressure cooker. Bring to high pressure on medium-high heat.
- c.Once pressure is reached, reduce the heat to medium-low and cook for 20-25 minutes (or about 5-6 whistles).
- d.Turn off the heat and allow the pressure to release naturally. This is crucial for making the mutton exceptionally tender.
- 5
Step 5
- a.Finish the Gravy
- b.Once the pressure has fully released, carefully open the cooker. Turn the heat back on to low.
- c.Stir in the prepared cashew-almond paste. Simmer gently for 5-7 minutes, stirring constantly to prevent the paste from sticking to the bottom, until the gravy thickens to your desired consistency.
- d.Add the white pepper powder, garam masala, and mace powder. Mix well and cook for another minute.
- e.Turn off the heat. Stir in the fresh cream and optional kewra water. Mix gently until incorporated. Do not boil the curry after adding cream to prevent it from splitting.
- 6
Step 6
- a.Garnish and Serve
- b.Transfer the Safed Maas to a serving bowl.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with traditional Rajasthani breads like bajra roti, or with naan, sheermal, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat, room-temperature curd and whisk it well to prevent curdling when it hits the heat.
- 2The key to the white color is to cook the onion paste without browning it. Cook on low-medium heat with patience.
- 3Searing the mutton properly (bhunai) is essential for developing the deep, savory flavor of the dish.
- 4After adding the nut paste and cream, maintain a very low heat and stir continuously to achieve a smooth, velvety texture without the gravy splitting.
- 5For an even richer flavor, you can replace the water with mutton or vegetable stock.
- 6Let the curry rest for 15-20 minutes before serving to allow the flavors to meld together beautifully.
Adapt it for your goals.
Protein
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).
FlavorFlavor
Add 1 tablespoon of soaked and ground poppy seeds (khus khus) along with the nuts for a thicker, more traditional gravy.
SpiceSpice
For a subtle heat that doesn't affect the color, add 2-3 slit green chilies along with the onion paste.
AromaAroma
Add a few drops of rose water along with the kewra water for a more complex, floral fragrance reminiscent of royal kitchens.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Healthy Fats
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.
Provides Sustained Energy
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.
Contains Essential Minerals
Mutton is a good source of essential minerals like iron, which is vital for preventing anemia, and zinc, which supports a healthy immune system.
Frequently asked questions
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.