Safed maas

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.