Easy White Mutton Recipe Special For Eid UL Adha
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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