This mutton preparation is the identity of the state of royals, Rajasthan. Prepared in an abundant, velvety, nutty gravy, it is a divine dish.

SAFED MAAS

Components

750 grams mutton, cut into 2 inch pieces on the bone
2 tablespoons ginger-garlic paste
Salt to taste
3/4 cup yogurt
3-4 tablespoons ghee
4-5 green cardamoms
1 inch cinnamon stick
2 black cardamoms
2 large onions, sliced
3-4 dried red chillies
1 tsp white pepper powder
White paste
3 tablespoons soaked melon seeds
10-15 soaked and peeled almonds
10-15 soaked cashew nuts
10-12 soaked walnuts
2 tbsps desiccated coconut
1 tablespoon soaked poppy seeds (khas khas).

Technique.

1. Take mutton in a large bowl. Add ginger-garlic paste, salt, yogurt and blend well. Reserve in the fridge for 2-3 hours to marinade.
2. To make the white paste, put the melon seeds in a grinder jar. Include almonds, cashew nuts, walnuts, desiccated coconut, poppy seeds and 1/2 cup water and grind to a fine paste.
3. Heat ghee in a deep pan. Include green cardamoms, cinnamon stick, black cardamoms and onions and sauté till the onion turns light golden.
4. Add the red chillies and mix well. Include the mutton and sauté on high heat for 2-3 minutes.
5. Include white pepper powder and blend well. Decrease the heat to medium, include the ground paste, mix and cook for 2-3 minutes.
6. Include 2 cups hot water, mix, cover and cook for 40-45 minutes. Change the heat off, move into a serving bowl, garnish with coriander sprig and serve hot.

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