Telangana
Safed gosht
Mutton in a white gravy of curd, nuts and cream. No red chilli, all elegance.
80 minTime
45 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original500kcal
45 gprotein
3 gfibre
80minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Mix the mutton with curd, ginger garlic paste and salt. Rest for 30 minutes.
- 2Soak cashews, almonds and poppy seeds in hot water for 20 minutes, then grind to a very smooth paste.
- 3Heat ghee in a pressure cooker. Crackle the whole spices, then soften the onion on low heat without letting it colour.
- 4Add the mutton with its marinade and green chilli. Cook on medium, stirring, until the curd thickens and the meat changes colour.
- 5Add the water, close and pressure cook on medium for 5 to 6 whistles. Turn off and let the pressure release naturally.
- 6Stir in the nut paste and white pepper. Simmer on low, stirring, until thick and creamy.
- 7Turn off the heat, stir in the cream and kewra, cover and rest for 5 minutes before serving.
Serve it like this
Serve in a shallow white bowl with a few slivered almonds on top, with sheermal, naan or plain rice.
