Rajasthani Safed Maas
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g mutton, bone-in pieces
- 60 g cashew nuts
- 200 g natural yoghurt
- 2 onion, finely chopped
- 5 garlic cloves
- 20 g fresh ginger, grated
- 5 green cardamom pods
- 1 tsp white pepper
- 3 tbsp ghee
Nutrition (per serving)
- Calories
- 607 kcal
- Protein
- 34.9 g
- Carbohydrate
- 16.1 g
- of which sugars
- 9.1 g
- Fat
- 44.8 g
- of which saturates
- 20.6 g
- Fibre
- 2 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts in 100ml hot water for 15 minutes, then blend to a smooth paste.
- 2
Heat the ghee in a large pan and fry the green cardamom pods for 30 seconds, then add the chopped onion and cook over medium heat for 10 minutes until soft but not browned.
- 3
Add the garlic and ginger and the mutton and cook for 8 minutes, turning, without letting it colour too much.
- 4
Stir in the white pepper and cashew paste, then add the natural yoghurt a spoonful at a time, stirring constantly.
- 5
Pour in 300ml water, bring to a gentle simmer, cover and cook over low heat for 55 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Uncover and simmer for a final 5 minutes to thicken the pale, mild gravy before serving with rice.
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