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5 from 6 votes

Safed Maas ~ Rajasthani White Mutton Stew

Course Main
Cuisine Indian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Rafeeda


  • 500 gm mutton pieces washed and drained
  • 1 large onion chopped
  • 10 cashews soaked in water for 15 minutes
  • 10 almonds soaked in water for 15 minutes
  • 2 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 cardamoms crushed
  • 3 dry red chillis torn (refer notes)
  • 1 small onion minced
  • 1 tbsp ginger garlic paste
  • 1/4 cup milk
  • 2 tbsp cream
  • 1 tsp white pepper powder as per spice level
  • Salt to taste


  • Add the washed mutton and salt in a pressure cook. Pressure cook for three whistles on high flame and on simmer for 10 minutes. Switch off and allow the pressure to go on its own.
  • Grind the onion and nuts into a smooth paste and set aside.
  • In a saucepan, heat ghee. Splutter cumin. Add the whole spices and dry chilli and saute for a few seconds.
  • Add the onion and saute till wilted. Do not brown.
  • Add the ginger garlic paste and cook till raw smell is gone.
  • Add in the ground paste along with some water (I pour into the jar and swirl it) and cook till there is no raw smell.
  • Now add the mutton along with all its stock and cook for five minutes.
  • Add in the cream and milk and give a good toss. Allow it to cook for a couple of minutes.
  • Now add the pepper and adjust the seasoning. Serve hot with rice or naan.