Name: Safed Maans (Rajasthani Cuisine) recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 500 gms. lamb, cubed; 1 cup yoghurt; 1/2 cup ghee; 2 onions, finely chopped; 1" piece ginger, grated; 4-5 garlic flakes, chopped; 2-3 cardamoms; 4-5 cloves; 1" cinnamon stick; 1/2 tsp. chili powder; salt to taste; 1 tsp. pepper powder; 2 tbsp. coconut, grated; 2 tsp. poppy seeds; 5-6 almonds; 5-6 cashew nuts; 1/2 cup milk; 1 tsp. rose water

ABOUT Safed Maans (Rajasthani Cuisine) RECIPE

This is one of the signature dishes of Rajasthan, where lamb is cooked in a yoghurt based creamy textured gravy. It simply tastes awesome when had with naan, tandoori roti or kulcha.

Ingredients Serving: 4

500 gms. lamb, cubed
1 cup yoghurt
1/2 cup ghee
2 onions, finely chopped
1" piece ginger, grated
4-5 garlic flakes, chopped
2-3 cardamoms
4-5 cloves
1" cinnamon stick
1/2 tsp. chili powder
salt to taste
1 tsp. pepper powder
2 tbsp. coconut, grated
2 tsp. poppy seeds
5-6 almonds
5-6 cashew nuts
1/2 cup milk
1 tsp. rose water

Instructions

Make a paste with coconut, almonds, cashewnuts and the poppy seeds till smooth. Keep aside. Pressure cook the mutton with 1 tsp. salt and 2 cups water for 20-25 minutes on low flame after the first whistle.
When cool, drain the water and clean well with fresh water. Marinate with the yoghurt for 30 minutes. Heat ghee and temper with the cardamoms, cloves and cinnamon. Add the onions, ginger and garlic and saute till light brown.
Add the chili powder and pepper powder and fry to blend well with all the masalas. Add the marinated lamb and cook, covered till dry. Add the coconut paste and saute well.
Add 1/2 cup water, 1/2 cup milk and salt to taste and cook, covered till you get the desired consistency. When done, add the rose water and mix well. Serve hot with either rice or naan.

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