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Indian

Rajasthani Safed Maas

Safed maas is the white counterpart to laal maas, goat cooked in yoghurt and cashew with no chilli colour at all.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Rajasthani Safed Maas

3 hr 35 mintotal

1 hr 35 min hands-on2 hr hands-off

Prep 20 min · Cook 1 hr 15 min

Serves
2
Difficulty
Hard
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes marination and resting time.

Method

  1. Marinate the mutton pieces thoroughly with a portion of the curd, a portion of the ginger-garlic paste, half the white pepper powder, and salt. Keep it refrigerated tightly for at least 2 hours to tenderize.

    2 hr

  2. Blend the soaked cashews and peeled almonds with a splash of water into a very fine, smooth white paste.

  3. Heat the ghee safely in a heavy-bottomed pot or handi. Add the whole spices (green cardamom, cloves, cinnamon). Let them crackle elegantly and release their sweet aroma into the fat.

  4. Add the remaining ginger-garlic paste. Sauté on low heat for exactly one minute, ensuring it absolutely does not turn brown or ruin the white aesthetic.

  5. Add the marinated mutton. Increase the heat slightly and roast the meat continuously for 10-12 minutes until the meat is perfectly sealed and the surface moisture from the curd completely evaporates.

    10–12 min

  6. Lower the flame to an absolute minimum to prevent splitting. Swiftly whisk in the remaining curd. Cook for 5 minutes, stirring constantly.

    5 min

  7. Stir in the rich cashew-almond paste and the remaining white pepper powder. Cook this regal emulsion for another 5 minutes on low heat.

    5 min

  8. Add the measured warm water. Cover the pot with a tight-fitting lid and slow-cook on very low heat for about 1 hour (or expertly pressure cook for 4-5 whistles) until the mutton is extremely tender to the touch.

    1 hr

  9. Once beautifully cooked, turn off the heat. Stir in the fresh cream very gently to finalize the opulent gravy. Serve hot.

How to tell it's done

Extremely succulent, fall-off-the-bone meat immersed in a majestic, velvety, completely white gravy that is rich with cream and nuts.

Getting it right

Tip

Safed Maas intentionally avoids onions, tomatoes, turmeric, and red chilli to maintain its pristine white color. The robust heat comes entirely from the white pepper, which strikes the back of the throat beautifully.

What to serve it with

A royal Rajput delicacy. Pair this luxurious white curry with delicate Rumali Roti or Sheermal.