Rajasthani Safed Maas – Lamb Cooked in White Gravy
Already drooling? It’s time you gather your ingredients, order meat from Licious and begin cooking: Safed Maas Ingredients:
Ingredients
Instructions
  1. THE YOGHURT: Whisk in a bowl until smooth, add white pepper and mix well.
  2. THE GINGER: Scrape, wash, and cut into juliennes (long thin slices).
  3. 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.
  4. THE OVEN: Pre-heat to 135°C.
  5. Heat ghee in a pressure cooker, add the lamb and fry for 2-3 minutes.
  6. Now add the spiced yoghurt, ginger, salt, and 3 ½ cups of water. Close the pressure cooker and wait for 7-8 whistles.
  7. Remove the lid and keep occasionally stirring; check if the lamb is tender and the content has reduced ⅘ if the liquid has evaporated.
  8. Add the cashew paste and stir for 2 minutes. Sprinkle in cardamom powder and stir.
  9. Then add cream and kewra water and give it a quick stir.
  10. Increase the amount of water if needed and simmer (optional) until you’re happy with the consistency of the gravy.
  11. 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).
  12. Adjust the seasoning and serve.
Recipe Notes

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!

Print Recipe
 Rajasthani Safed Maas – Lamb Cooked in White Gravy
Already drooling? It’s time you gather your ingredients, order meat from Licious and begin cooking: Safed Maas Ingredients:
Course Main Dish
Cuisine Indian
Servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Instructions
  1. THE YOGHURT: Whisk in a bowl until smooth, add white pepper and mix well.
  2. THE GINGER: Scrape, wash, and cut into juliennes (long thin slices).
  3. 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.
  4. THE OVEN: Pre-heat to 135°C.
  5. Heat ghee in a pressure cooker, add the lamb and fry for 2-3 minutes.
  6. Now add the spiced yoghurt, ginger, salt, and 3 ½ cups of water. Close the pressure cooker and wait for 7-8 whistles.
  7. Remove the lid and keep occasionally stirring; check if the lamb is tender and the content has reduced ⅘ if the liquid has evaporated.
  8. Add the cashew paste and stir for 2 minutes. Sprinkle in cardamom powder and stir.
  9. Then add cream and kewra water and give it a quick stir.
  10. Increase the amount of water if needed and simmer (optional) until you’re happy with the consistency of the gravy.
  11. 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).
  12. Adjust the seasoning and serve.
Recipe Notes

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!