### TranslatedIngredients: 300 grams Mutton - with bone,1 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),3 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,2 Dry Red Chilli,1 teaspoon Ginger Garlic Paste,1/4 cup Milk,1/4 cup Curd (Dahi / Yogurt),Salt - to taste,2 tablespoon Badam (Almond) - soaked and skin peeled,2 tablespoon Cashew nuts - soaked,2 Onions - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Rajasthani ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Rajasthani Style Safed Maas Recipe, we will first grin the onion, almonds and cashew nuts into a smooth paste. You can add water if required.Heat a pressure cooker with oil, add cloves, cinnamon stick, cardamom pod and bay leaf and allow it to sizzle for few seconds.Add dry red chillies and ginger, garlic paste and saute till it is toasted well. You can add the ground onion and nut paste along with salt and mix well.Add about 1 cup of water and pressure cook the mutton pieces for atleast 8 whistle. Once done allow the pressure to release naturally.Open the lid and keep it back on the stove, add milk and yogurt and stir once more. If you feel the gravy is quite you can add some more water, check for salt and serve hot with chopped coriander. Serve the Rajasthani Style Safed Maas Recipe along with phulka, tandoori roti and pickled onions by the side.
