Safed Maans (White Mutton Curry - Rajasthani Style)

          This is one of the signature dishes of Rajasthan, where mutton is cooked in a white based mild and creamy textured gravy. This is a very yummy and a rich mutton curry. The use of yoghurt, khoya, milk, dry fruits, cream, etc. enhances the flavour of this delectable dish. It simply tastes awesome when had with naan, tandoori roti, kulcha, pulao, jeera rice, plain biryani or just hot steamed rice. So check out the step by step pictorial recipe to prepare this traditional delicacy.

• 500 gms. lamb with bones, cubed
• 2-3 tbsp. oil
• 2-3 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 5-6 cloves
• 1/2 tsp. whole peppercorns 
• 1 mace
• 5-6 whole dry chilies
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1/2 cup yoghurt
• 1/2 cup milk
• 2-3 tbsp. khoya
• salt to taste
• 1 tbsp. fresh grated coconut
• 1 tsp. poppy seeds
• 5 almonds
• 5 cashew nuts
• 2 green chilies, slit (opt)
• 2 tbsp. cream
• 1 tsp. kewra water

          Make a paste of coconut, almonds, cashew nuts and the poppy seeds. Grind the onion, ginger and garlic and keep aside. 

          Pressure cook the mutton with 1 tsp. salt, whole garam masala (in a potli), bay leaves and 2 cups water for 15-20 minutes on a low flame after the first whistle. Seperate the mutton from the stock and keep aside.

          Heat ghee and oil in a pan and sauté the dry chilies and asafoetida for few seconds. Add the onion paste and sauté for a minute. (Do not let it brown).

          Add the boiled mutton and stir fry for 1-2 minutes. Add the almond paste, khoya and yoghurt. Mix everything well and sauté for some time. 

          Now add the milk, salt to taste, slit green chilies and the reserved stock. Bring it to a boil and simmer till the gravy thickens to a desired consistency. 

          When done, add the cream and kewra water. Give it a stir and switch off the flame. Serve hot with naan, tandoori roti, kulcha, hot steamed rice, jeera rice, pulao or plain biryani. 

                      Pressure cook mutton with 1 tsp. salt, whole garam masala (in a potli),
                      bay leaves & 2 cups water for 15-20 min. on low flame after the first 
                      whistle. Separate mutton from the stock & keep aside.

                      Heat ghee & oil. Sauté dry chilies & asafoetida for few seconds.

                       Add onion paste & sauté for a minute. (Do not let it brown).

                        Add boiled mutton & stir fry for 1-2 minutes. 

                       Add almond paste, khoya & yoghurt. Mix well & sauté. 
                      

                      Add milk, salt, slit green chilies & reserved stock. Bring to a boil 
                       & simmer till gravy thickens to a desired consistency. 

                       When done, add cream & kewra water. Stir & switch off the flame.

   Serve hot with naan, tandoori roti, kulcha, steamed rice, jeera rice, pulao 
                     or plain biryani.