Safed Maas
Rajasthan's royal white mutton curry - a creamy, aromatic dish fit for maharajas.
Prep Time
45 mins
Cook Time
1.5 hrs
Servings
6
Difficulty
Advanced
Ingredients
meat
white sauce
spices
Instructions
Prepare Nut Pastes
40 minsSoak cashews, almonds, and poppy seeds separately for 30 minutes. Grind each to smooth paste with minimal water. These create the signature white color.
Brown Onions
15 minsHeat ghee in heavy-bottomed pan. Add whole spices and bay leaves. Fry sliced onions until light golden but not brown.
Cook Meat
15 minsAdd ginger-garlic paste and cook until fragrant. Add mutton pieces and sear on all sides. Season with salt and white pepper.
Add Yogurt
15 minsReduce heat and add hung yogurt, stirring continuously to prevent curdling. Cook until oil separates.
White Sauce
1 hrAdd all nut pastes, cream, and milk. Mix well and cover. Simmer on low heat until meat is tender.
Finish
10 minsAdd saffron milk and mace powder. Simmer for 5 minutes. Garnish with cream swirl and serve.
Chef's Tips
- Use white pepper instead of black for color
- Hung yogurt prevents gravy from curdling
- Keep heat low for creamy texture
- Don't use tomatoes or red chilies
- Serve with butter naan or pulao
The Story Behind Safed Maas
Safed Maas, meaning "white meat," was created in the royal kitchens of Rajasthan for occasions where the vibrant red Laal Maas was too intense.
This elegant dish uses cashews, almonds, and cream to create a luxuriously rich white gravy that was favored by royal families for festive celebrations and special guests.