Learn how to make Rajasthani Style Safed Maas at home with Chef Varun on Get Curried
Rajasthani Safed Maas is a mutton based gravy that has a luscious texture and royal white colour derived from fresh cream, yogurt, khoya and dry fruits.
Safed Maas (White Meat) is from Rajput cuisine, royally rich in meat preparations, especially game such as wild boar, hare and game birds. One of these mogul preparations is the Safed Maas (white meat), a traditional Rajasthani delicacy and is a must eat for every foreign traveler. The secret of its grand taste is in the gravy, which in turn is a perfect amalgamation of onion, ginger, garlic paste, salt, pepper, cashew nut paste and cardamom. Today we are doing with Mutton, Safed Maas is a truly decadent version of a Korma and can be termed as Royal Lamb Korma for the royal households of Rajasthan.
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Ingredients:
1/2 cup Curd
Saffron
1 tbsp Ginger-Garlic Paste
Salt
500 gms Mutton
For White Paste
2 tbsp Cashew-nuts
2 tbsp Almonds
1 tbsp Desiccated Coconut
1 tbsp White Poppy Seeds
1 tbsp Red Chilli Seeds
1 tsp Black Pepper Corn
1 tbsp Milk
1 tbsp Water
Final recipe
1/2 cup Ghee
1 Cinnamon Stick
3 Cloves
3 Green Cardamom
5 Red Chillies
1 cup Red Onion (sliced)
Water
Method: Start with marinating the Meat for which take Curd in the bowl with Saffron, Ginger-Garlic Paste, Salt. Whisk it till it nice & smooth after that add Mutton and mix it properly to marinate perfectly for at-least 2 hours. In the mean time lets make the white smooth paste, add Cashew-nuts, Almonds, Desiccated Coconut, White Poppy Seeds, Red Chilli Seeds, Black Pepper Corn in the mixer to grind. First grind it to make smooth powder before making the smooth paste. After making smooth powder, add in Milk & Water and grind it again to make the paste. Now add Ghee in the Pan with high flame, then add Cinnamon Stick, Cloves, Green Cardamom, Red Chillies & Red Onion (sliced) then saute till it turn in golden brown color, once it is turned golden color add marinated Mutton. Mix them all and let it cook in high flame with close lid for 15 minutes, after 15 minutes add in the white paste in the pan. Cook it for 5 minutes in high flame, then add Water stir it for a bit then close the lid and cook it for 30 to 40 minutes on medium flame. Transfer into the serving bowl and your Rajasthani Style Safed Maas is ready to be served.
Quantity – 2 – 3 People.
Host: Varun Inamdar
Director: Prajish Prabhakaran
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Abhishek Deshmukh, Shirin Shinde
Editor: Ravi Varma
Copyrights: Rajshri Entertainment Pvt Ltd
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