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Safed maas is Rajasthan's elegant white meat curry made with yogurt, cream, and cashews. Rich in protein, this mild and aromatic lamb dish is a sophisticated family dinner option.
Soak the cashew nuts in warm water for 20 minutes; then drain and blend them into a smooth paste using a little water.
Heat ghee or oil over medium heat in a heavy-bottomed pot; add cardamom pods, cloves, cinnamon, and bay leaf. Let spices sizzle for 30 seconds until fragrant.
Add onions and sauté on medium-low heat for 8–10 minutes until soft but not browned; stir in ginger and garlic, cooking for 2 minutes until raw aroma disappears.
Increase heat to medium-high and add lamb cubes; sear for 4–5 minutes, turning occasionally until lightly browned on all sides.
Reduce heat to low, stir in the cashew paste, then add yogurt gradually to avoid curdling. Mix well and cover, simmering gently for 40 minutes, stirring occasionally so nothing sticks.
Once the lamb is nearly tender, add cream, white pepper, and salt. Simmer uncovered on low heat for 10–15 minutes, allowing the sauce to thicken slightly and flavors to meld. Stir often for an even texture.
Check meat for tenderness and adjust seasoning as needed. Remove whole spices before serving. Serve hot with naan or basmati rice.
