Chef: Chef Ramesh Dogra, Taj Lake Palace Hotel, Udaipur
Recipe Servings: 3
Total Cook Time:
Difficulty Level: Medium
Relish the creamy texture, nutty aroma and subtle spices of this authentic Rajasthani meat curry. Meat is boiled and cooked with masalas, almond-cashew paste and a generous helping of cream, milk and curd.
Ingredients of Safed Maas
200 gm meat
2 Tbsp clarified butter
2 cinnamon sticks
1/4 tsp cumin seeds
1 cassia leaf
4 Tbsp of onion paste
2 tsp ginger garlic paste
2 Tbsp almond-cashew nut paste
2 tsp yoghurt
2 Tbsp milk
1 tsp cream
Salt to taste
How to Make Safed Maas
1.Grind together onions to a fine paste.
3.Blanch almonds and cashew nuts.
4.Grind them to make a smooth paste.
5.For the main preparation:
6.Partially boil the meat and keep aside.
7.Heat clarified butter in pan.
8.Add cinnamon, cumin seeds, cassia leaf and cardamom.
9.Cook till the cumin seeds start crackling.
10.Then add onion paste, ginger garlic paste, salt, semi boiled meat, almond and cashew nut paste, curd, milk and cream.