Photograph of the finished Safed maas

India · Cừu om xốt trắng Safed maas

Safed maas

2 hr 20 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.6 lb
  • Photograph of Cashews Cashews 8.5 oz
  • Photograph of Sliced almonds Sliced almonds 5.6 oz
  • Photograph of Cardamom Cardamom 0.8 oz
  • Photograph of White pepper White pepper 0.8 oz
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Rose water Rose water ⅓ cup
  • Photograph of Fresh cream Fresh cream 1 ⅓ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil the onions and then mash them; absolutely do not sauté them until golden brown because this dish must be white.
  2. 2 Using only white pepper and no turmeric or red chili powder is the entire rule of safed maas.
  3. 3 Soak cashews and almonds for 25 minutes, then blend them with yogurt until smooth.
  4. 4 Fry the lamb in ghee for 12 minutes without letting the meat brown.
  5. 5 Pour in the onion purée and the seed mixture, then simmer over low heat for 70 minutes with cardamom.
  6. 6 Mix the fresh cream and rose water in the kitchen, then sprinkle with white pepper.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: Incubate under low pressure for 25 minutes, then release the pressure naturally; mix the cream after opening the lid.

Start cooking