Bakrid is a time when families get together to celebrate the big day. Lavish family meals and delicacies are something that most people look forward to when celebrating Bakrid. From rich mutton gravies to tandoori and kebabs, the tables are loaded with many yummy foods to eat. If you’re someone planning for Bakrid and looking to make something unique and tasty this year, then this Rajasthani safed maas recipe is all you need!
How to Prepare the Safed Maas Recipe of Rajasthan?
Rajasthani safed maas recipe is a special mutton dish consisting of a thick gravy made from almond or cashew nut paste. To add to its richness, cream, milk, and yoghurt are added. These ingredients lend the dish its signature whitish colour, which is why it is named safed maas, meaning ‘white flesh’ in English.
The dish does not have many spices and is usually served along with tandoori roti or phulkas. So, it’s a great option if you want to make a meat dish that’s not too spicy.
Buy Licious Lamb Chops and Ribs for Your Tasty Rajasthani Safed Maas Recipe
If you’re wondering where to order the perfect mutton pieces for your Rajasthani safed maas recipe—which is critical—then simply visit our website to order lamb chops and ribs.
The lamb ribs and chops are cut to the perfect size to cook your favourite dish and are tender and flavourful.
At Licious, our goats & lambs are pasture-raised and selected at the right weight and size for tender meat. Furthermore, our meats are passed through 150+ safety and quality checks before being approved for delivery and are always fresh, never frozen. Our expert meat technicians cut, clean and hygienically vacuum pack your orders for convenience.
We also ensure constant temperature controls to maintain the freshness of all our products. So, order your lamb ribs and chop cuts from Licious to cook this delicious safed maas recipe.
- 1 kg Licious Lamb Ribs & Chops
- Salt - to taste
- 1 cup Yoghurt whisked
- 2/3 cup ghee
- 1 tsp White pepper powder
- 2 tbsp ginger chopped
- 1/2 cup Cashew nuts blanched
- 1/3 cup coconut milk
- 4 Chillies slit and deseeded
- 1/2 tsp Cardamom powder
- 1/2 cup cream
- 1 tbsp Lemon Juice
- 1 tbsp Kewra water
- THE YOGHURT: Whisk in a bowl until smooth, add white pepper and mix well.
- THE GINGER: Scrape, wash, and cut into juliennes (long thin slices).
- CASHEW PASTE: Blanch the cashews in warm water for ten minutes and let them cool. Put the cashews and slit green chillies in a blender, add water gradually and make a fine paste. It must not be too runny or too stiff.
- THE OVEN: Pre-heat to 135°C.
- Heat ghee in a pressure cooker, add the lamb and fry for 2-3 minutes.
- Now add the spiced yoghurt, ginger, salt, and 3 ½ cups of water. Close the pressure cooker and wait for 7-8 whistles.
- Remove the lid and keep occasionally stirring; check if the lamb is tender and the content has reduced ⅘ if the liquid has evaporated.
- Add the cashew paste and stir for 2 minutes. Sprinkle in cardamom powder and stir.
- Then add cream and kewra water and give it a quick stir.
- Increase the amount of water if needed and simmer (optional) until you’re happy with the consistency of the gravy.
- Once you feel the desired consistency is reached, turn off the gas and squeeze the lemon juice (tip: adding lemon juice while on the flame can slightly make it bitter).
- Adjust the seasoning and serve.
Make Bakrid memorable with this yummy safed maas recipe. If you cook this dish, take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!