Safed Maans

Name: Safed Maans
Cuisine: Indian
Ingredients: 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; to taste salt; 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

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. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

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

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Steps

1

Make a paste of coconut, almonds, cashew nuts and the poppy seeds. Grind the onion, ginger and garlic and keep aside.
2

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. Separate the mutton from the stock and keep aside.
3

Heat ghee & oil in a pan. Saute the dry chilies & asafoetida for few sec.
4

Add the onion paste and saute for a minute. (Do not let it brown).
5

Add the boiled mutton and stir fry for 1-2 minutes.
6

Add the almond paste, khoya and yoghurt. Mix everything well and saute for some time.
7

Add the milk, salt to taste, slit green chilies & the reserved stock. Bring it to a boil and simmer till the gravy thickens to a desired consistency.
8

When done, add cream & kewra water. Give it a stir & switch off the flame.
9

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