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Safed Maas (White Meat)

Rajput cuisine is of course, 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 traveller. 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.

Ingredients :

  • 1 kilogram Lamb, cut into pieces
  • 1 1/4 cups Yoghurt (dahi)
  • 1 cup Ghee
  • 15 - 20 powdered White peppercorns (sabut safed mirch)
  • 6 - 8 cardamom (elaichi)
  • 3 Cinnamon (dalchini)
  • 2 shredded Ginger (adrak)
  • 5 - 6 Cloves (laung)
  • 3 sliced Onions
  • 3 pods Garlic (lasan) paste
  • 1/2 cup grated Wholemilk fudge (khoya)
  • Salt to taste
  • 2 tablespoon ground Poppy seeds (khus khus)
  • 2 tablespoon powdered Red chilli seeds
  • 2 tablespoon powdfered Coconut
  • 1 tablespoon Milk
  • 15 chopped Almonds (badaam)
  • 10 Cashew nuts (kaju)
  • 6 – 8 deseeded Dry red chillies
  • a pinch of Saffron (kesar)

Method :

  1. Take water in pan. Cut the lamb to pieces. Place these pieces and add 2 tablespoon salt. Boil for 10 minutes.
  2. Now throw the water off and place the pieces of lamb over a flat dish. Cover the lamb pieces with yoghurt.
  3. Further, heat the ghee in a separate pan and add green cardamom, cloves and onions. Fry until the onions turn golden brown in colour. Add ginger and fry for another minute or two.
  4. Put pieces of lamb, red chilli seeds and white peppercorns in the pan. Cook on low flame for 45 minutes.
  5. Add to it, coconut powder and poppy seeds. Cook for another 20 minutes on low flame and add finely grated khoya. Stir the lamb well.
  6. Now sprinkle some cashew nuts and almonds. Cook till the lamb becomes soft.
  7. Now add garlic paste and cook on low heat for some time.
  8. Add saffron mixed with milk. Stir.
  9. Garnish with red chilly skins and serve hot.

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