Authentic Rajasthani Safed Maas😊😘😋

Authentic Rajasthani Safed Maas

By Chef Avtar Singh Rana

Serves: 4–6

Ingredients

• 1 kg mutton (bone-in pieces)
• 1 cup thick yogurt (whisked)
• 2 tbsp ghee
• 1 tbsp ginger-garlic paste
• 2 medium onions, finely sliced
• 12–15 cloves garlic
• 10–12 whole green cardamoms
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 2 bay leaves
• 10–12 cashew nuts (soaked)
• 2 tbsp melon seeds (magaz)
• 1 cup milk
• ½ cup fresh cream
• Salt to taste
• Saffron strands (optional)
• Slivered almonds and pistachios for garnish

Method

1. Prepare the White Paste
   • Blend soaked cashews, melon seeds, garlic, and a little milk into a smooth paste.
2. Cook the Mutton
   • Heat ghee in a heavy-bottomed pot.
   • Add cumin seeds, bay leaves, cardamoms, and peppercorns.
   • Add sliced onions and sauté until soft without browning.
   • Stir in ginger-garlic paste and cook for 2 minutes.
3. Build the Curry
   • Add mutton pieces and sear for 8–10 minutes.
   • Lower the heat and add whisked yogurt gradually, stirring continuously.
   • Add the prepared white paste and mix well.
4. Slow Cook
   • Pour in milk and enough water to cover the meat.
   • Season with salt.
   • Cover and simmer for 60–90 minutes, or until the mutton becomes tender.
5. Finish
   • Stir in fresh cream and a few saffron strands soaked in warm milk.
   • Simmer gently for 5 minutes.
6. Garnish & Serve
   • Garnish with slivered almonds and pistachios.
   • Serve hot with Bajra Roti, Missi Roti, or fragrant Jeera Rice.

Chef’s Note

Safed Maas is a royal delicacy from Rajasthan’s Rajput kitchens. Unlike the fiery Laal Maas, this dish celebrates subtle flavors, creamy textures, aromatic spices, and the richness of traditional royal cuisine. It is best prepared slowly, allowing the mutton to absorb the delicate flavors of yogurt, nuts, milk, and whole spices.

“Cooked with passion, served with pride.” – Chef Avtar Singh Rana