Entree: India – Rajasthan – सफेद मांस ➤ Safed Maans (Rajasthani white mutton curry simmered in a creamy yogurt-and-milk sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 35 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) bone-in goat or mutton pieces, trimmed
- 1 cup (240 g) thick plain yogurt, whisked until smooth
- 1 cup (240 ml) milk
- 1/4 cup (30 g) poppy seeds (khus khus), soaked 30 minutes
- 1/4 cup (35 g) blanched almonds, soaked 30 minutes
- 2 tbsp (30 ml) ghee or clarified butter
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 1 tbsp (15 g) ginger paste
- 8 cloves garlic, lightly crushed (about 24 g)
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick, 1–2 inches (2.5–5 cm)
- 2 bay leaves
- 1 tsp (2 g) white pepper, freshly ground (or black pepper if unavailable)
- 1 tsp (6 g) salt, or to taste
- Pinch saffron soaked in 2 tbsp (30 ml) warm milk
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro sprigs for garnish

Instructions

1. Grind the soaked poppy seeds and almonds with 2–3 tbsp (30–45 ml) water to a smooth paste. Set aside. Whisk the yogurt until smooth to avoid curdling.
2. Heat ghee in a heavy-bottomed pot over medium heat. Add bay leaves, cinnamon, and cardamom; sauté 30 seconds until fragrant. Add sliced onions and cook, stirring, until deep golden brown and caramelized (about 15–20 minutes). Remove half the onions for garnish if desired.
3. Add ginger paste and crushed garlic to the pot and sauté 2–3 minutes until raw aroma diminishes. Add mutton pieces and increase heat to brown them lightly on all sides, about 5–7 minutes.
4. Lower heat to medium and stir in the almond–poppy paste, coating the meat. Cook 3–4 minutes, then add the whisked yogurt in a slow steady stream, stirring constantly to combine. Add white pepper and salt.
5. Pour in enough water to barely cover the meat (about 1 to 1 1/2 cups / 240–360 ml), bring to a gentle boil, then reduce heat to low, cover, and simmer until the meat is tender (1 to 1 1/2 hours depending on cut). Stir occasionally and add more water if necessary to maintain a medium-thick gravy.
6. When meat is tender, stir in milk and saffron-milk; simmer uncovered 10–15 minutes to meld flavors and slightly thicken. Adjust seasoning and add lemon juice to brighten the sauce.
7. Garnish with reserved fried onions and fresh cilantro. Serve hot with bajra rotis, plain rice, or naan.