Safed Maas Recipe

 
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Safed Maas
How to make Safed Maas
  • Chef: Chef Ramesh Dogra, Taj Lake Palace Hotel, Udaipur
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • 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 cardamom
  • 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.
  • 2.Add salt.
  • 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.
  • 11.Mix well.
  • 12.Garnish with cream and coriander leaves.
  • 13.Serve hot with rice.

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