Known in Rajasthan as safed maas (literally ‘white meat’) this white lamb curry is mild and fragrant. 

Serves
4-6

Preparation

20min

Cooking

1hr
30min

Skill level

Mid
By
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Ingredients

  • 1 kg boneless lamb leg, cut into large pieces (if you have the bone, even better)
  • 2 bay leaves
  • 1 tsp salt, plus extra to season
  • 1 brown onion, peeled and diced
  • 4 garlic cloves, peeled
  • 2-cm piece ginger, peeled
  • 80 g (½ cup) unroasted cashews
  • 80 g (½ cup) blanched almonds
  • 2 tbsp ghee or butter
  • 2 cinnamon sticks
  • 6 cardamom pods
  • ½ tsp whole cloves
  • 5 whole dried chillies (preferably large Indian chillies)
  • 130 g (½ cup) plain Greek yoghurt
  • 125 ml (½ cup) pouring cream
  • chopped coriander, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Place the lamb and bone (if using) in a large heavy-based saucepan and cover with plenty of water. Add the bay leaves and salt and bring to the boil, skimming off any scum that rises to the surface. Reduce the heat to medium and simmer for 1–1.5 hours or until the lamb is tender. Alternatively, you can cook this in a pressure cooker for about 20 minutes. Strain the lamb and reserve the stock.
  2. Place the onion, garlic and ginger in a food processor, blend into a paste, then transfer to a bowl. Add the cashews and almonds to the food processor and blend into a paste, using a little of the reserved stock to help the blender along.
  3. Heat a large wide heavy–based saucepan over medium heat and add the ghee. Fry the cinnamon, cardamom, cloves and chillies for 1 minute or until fragrant. Add the onion mixture and fry for about 5 minutes or until the mixture is dry but not browned. Add the nut paste, lamb and 500 ml (2 cups) of the lamb stock. Bring to a simmer, then stir through the yoghurt and cream. Adjust the seasoning and serve scattered with coriander.

 

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