Easy White Mutton Recipe Special For Eid UL Adha

sheraz 31 May , 2024 789 123

What is white Mutton ?

White Mutton, also known as Safed Maas, is a luxurious and aromatic dish that originates from the royal kitchens of Rajasthan. Unlike typical spicy red mutton curries, this dish stands out due to its white, creamy gravy made from a blend of yogurt, fresh cream, and rich pastes of cashew nuts, almonds, and poppy seeds. The subtle flavors are enhanced with whole spices and white pepper, making it a mild yet flavorful dish perfect for special occasions. The tender mutton pieces cooked in this rich sauce make for an indulgent meal that is sure to impress.

Ingredients:


  • 1 kg mutton (goat meat), cut into pieces
  • 2 large onions, finely chopped
  • 1 cup yogurt
  • 1 cup fresh cream
  • 2 tablespoons ginger-garlic paste
  • 3-4 green chilies, slit
  • 1/2 cup cashew nuts, soaked and ground to a paste
  • 1/2 cup almond paste
  • 2 tablespoons poppy seeds (khus khus), soaked and ground to a paste
  •  1/2 teaspoon turmeric powder
  • 1 teaspoon white pepper powder
  • 1 teaspoon garam masala powder
  • 4-5 cloves
  • 2-3 green cardamoms
  • 1-inch cinnamon stick
  • 2-3 bay leaves
  • 4 tablespoons ghee (clarified butter)
  • Salt to taste
  • Fresh coriander leaves for garnishing


Instructions:


1. Preparation:

  •    Soak cashew nuts and poppy seeds in warm water for about 30 minutes, then grind them separately into fine pastes.
  •    Prepare the almond paste by soaking almonds in hot water for 15 minutes, peeling off the skin, and grinding into a fine paste.


2. Marinating the Mutton:

  •    In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, white pepper powder, and salt.
  •    Add the mutton pieces to this mixture, ensuring they are well coated. Let it marinate for at least 1 hour, preferably 2-3 hours for better flavor.


3. Cooking the Mutton:

  •     Heat ghee in a large, heavy-bottomed pan or a pressure cooker.
  •    Add the bay leaves, cinnamon stick, cloves, and cardamoms. Sauté for a minute until aromatic.
  •    Add the finely chopped onions and green chilies. Simmer the onions until they become caramelized.
  •     Add the marinated mutton to the pan. Cook on high heat for 5-7 minutes until the mutton starts to brown.
  •    Lower the heat and add the cashew nut paste, almond paste, and poppy seed paste. Mix well to ensure the pastes are well combined with the mutton.


4. Simmering:

  •     Add fresh cream to the pan, stirring constantly to incorporate it into the mixture.
  •     Cover the pan and let the mutton simmer on low heat for about 45 minutes to 1 hour, or until the mutton is tender and cooked through. Stir occasionally to prevent sticking.


5. Finishing Touches:

  •    Once the mutton is cooked, add garam masala powder and adjust the salt as needed. Stir thoroughly and simmer for a further five minutes.
  •    Garnish with finely chopped coriander leaves just before serving.


Serving Suggestions:

White Mutton can be served hot with steamed rice, naan, or roti. The creamy and rich texture pairs well with Indian breads and enhances the dining experience.


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