Safed Maas (Exotic lamb curry ? Rajasthani style) recipe
ingredients
1 kg (2.2 lb) Lamb, cut into pieces
Salt to taste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1 cup (200 g) 7 oz Ghee
6 - 8 Green cardamom (choti elaichi)
5 - 6 Cloves (laung)
3 - 4 Cinnamon (dalchini), 1 inch sticks
3 Onions, big, sliced
2 Ginger (adrak), 3 inch pieces, shredded
15 - 20 White peppercorns (sabut safed mirch), powdered
2 tbsp (30 g) 1 oz Red chilli seeds, powdered
2 tbsp (40 g) Poppy seeds (khus khus), ground
2 tbsp (30 g) 1 oz Coconut (nariyal), powdered
1/2 cup (100 g) 3 1/2 oz Wholemilk fudge (khoya), grated
15 Almonds (badaam), blanched, chopped
10 Cashew nuts (kaju)
3 pods Garlic (lasan), ground to paste
a pinch Saffron (kesar)
1 tbsp (15 ml) Milk
6 - 8 Dry red chillies (sookhi lal mirch), deseeded
Salt to taste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1 cup (200 g) 7 oz Ghee
6 - 8 Green cardamom (choti elaichi)
5 - 6 Cloves (laung)
3 - 4 Cinnamon (dalchini), 1 inch sticks
3 Onions, big, sliced
2 Ginger (adrak), 3 inch pieces, shredded
15 - 20 White peppercorns (sabut safed mirch), powdered
2 tbsp (30 g) 1 oz Red chilli seeds, powdered
2 tbsp (40 g) Poppy seeds (khus khus), ground
2 tbsp (30 g) 1 oz Coconut (nariyal), powdered
1/2 cup (100 g) 3 1/2 oz Wholemilk fudge (khoya), grated
15 Almonds (badaam), blanched, chopped
10 Cashew nuts (kaju)
3 pods Garlic (lasan), ground to paste
a pinch Saffron (kesar)
1 tbsp (15 ml) Milk
6 - 8 Dry red chillies (sookhi lal mirch), deseeded
method
1. Boil the lamb in water with 2 tbsp salt for 10 minutes.
2. Discard the water and transfer the lamb pieces onto a flat dish. Smear the pieces with yoghurt.
3. Heat the ghee; add green cardamom, cloves, cinnamon, and onions. Fry till the onions turn translucent. Add ginger and fry for 1 - 2 minutes.
4. Add the lamb pieces, white peppercorns, and red chilli seeds. Cook for 45 minutes, on low heat.
5. Add the poppy seeds and coconut powder; simmer for 15 - 20 minutes. Add the wholemilk fudge and stir the lamb.
6. Add almonds and cashew nuts and then cook until the lamb is almost done.
7. Add garlic paste. Cook on low heat till done.
8. Add saffron soaked in 1 tbsp milk; mix well. Garnish with deseeded skins of red chillies and serve.
2. Discard the water and transfer the lamb pieces onto a flat dish. Smear the pieces with yoghurt.
3. Heat the ghee; add green cardamom, cloves, cinnamon, and onions. Fry till the onions turn translucent. Add ginger and fry for 1 - 2 minutes.
4. Add the lamb pieces, white peppercorns, and red chilli seeds. Cook for 45 minutes, on low heat.
5. Add the poppy seeds and coconut powder; simmer for 15 - 20 minutes. Add the wholemilk fudge and stir the lamb.
6. Add almonds and cashew nuts and then cook until the lamb is almost done.
7. Add garlic paste. Cook on low heat till done.
8. Add saffron soaked in 1 tbsp milk; mix well. Garnish with deseeded skins of red chillies and serve.
serving amount
serves: 4 - 6
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