Ingredients:
White gravy for the paste:
250 g boiled onion, 100 g cashew soaked, 1 tbsp khuskhus (soaked with cashew), 40 ml water
For the gravy:
1 tbsp oil, 1 bay leaf, 2 green chillies slit, 1 tbsp ginger and garlic paste, 1 tsp white pepper powder
For the mutton:
300 g mutton with bones, Salt to taste, 2 tbsp cream, 2 tbsp yoghurt (optional), 1 tsp ghee, Coriander leaves for garnish, 1 green chilli, 1 cup white gravy , Green cardamom powder (optional)
Method:
For the Paste:
• Mix the onion chunks with cashew nuts, khuskhus and 2tbsp water.
• Grind it to a smooth paste.
For the gravy:
• Heat oil.
• Add slit chillies and bay leaves.
• Add ginger-garlic paste.
• Sauté well for a minute. (Shouldn’t become brown).
• Add stock and cook for 2 minutes.
• Add cashew-onion paste and stir it on simmering heat till oil appears on the surface.
• Finish with white pepper powder.
For the Safed maas:
• Boil the mutton with salt.
• In a saucepan, add the ghee and the white gravy.
• Add the mutton and cook till it is well coated on low heat.
• Add the yoghurt (if using) and cream.
• Garnish with coriander leaves and green chillies. Sprinkle cardamom powder.
• Serve hot.
