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Saturday, 23 August 2014

Safed Maans (White Mutton Curry - Rajasthani Style)

This is one of the signature dishes of Rajasthan, where lamb is cooked in a white based creamy textured gravy. This is my version of this yummy and rich mutton curry. The paste of coconut, poppy seeds, cashew nuts and almonds cooked in yoghurt enhances the flavour of this delectable dish. It simply tastes awesome when had with naan, tandoori roti or kulcha.

  • 500 gms. lamb, cubed
  • 1 cup yoghurt
  • 1/2 cup ghee   
  • 2 onions, finely chopped
  • 1" piece ginger, grated
  • 4-5 garlic flakes, chopped
  • 2-3 cardamoms
  • 4-5 cloves
  • 1" cinnamon stick
  • 1/2  tsp. chili powder
  • salt to taste
  • 1 tsp. pepper powder
  • 2 tbsp. coconut, grated
  • 2 tsp. poppy seeds
  • 5-6 almonds
  • 5-6 cashewnuts
  • 1/2 cup milk
  • 1 tsp. rose water

          Make a paste with coconut, almonds, cashew nuts and the poppy seeds till smooth. Keep aside. Pressure cook the mutton with 1 tsp. salt and 2 cups water for 20-25 minutes on low flame after the first whistle.

          When cool, drain the water and clean well with fresh water. Marinate with the yoghurt for 30 minutes. Heat ghee and temper with the cardamoms, cloves and cinnamon. Add the onions, ginger and garlic and saute till light brown.

          Add the chili powder and pepper powder and fry to blend well with all the masalas. Add the marinated lamb and cook, covered till dry. Add the coconut paste and saute well.

           Add 1/2 cup water, 1/2 cup milk and salt to taste and cook, covered till you get the desired consistency. When done, add the rose water and mix well. Serve hot with either rice or naan.

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