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Safed Salan

Meat cooked in a creamy khoya-based gravy. Coconut, poppy seeds, almonds and mawa add to the richness of this unique meat preparation of Hyderabad.

By Sanjeev Kapoor in Recipes Main Course Mutton
New Update
Main ingredients Mutton on the bone, Poppy seeds, Scraped fresh coconut, Light green chillies, Almonds, Ghee, Yogurt, Khoya/mawa, Green cardamom powder, Ginger, Rose water, 
Cuisine Hyderabadi
Course Main course mutton
Prep time 40-45 minutes
Cook time 15-20 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Non vegetarian

Ingredients

  • 750 grams mutton, cut into 2 inch pieces on the bone and boiled
  • 1 tablespoon poppy seeds (khuskhus)
  • 2 tablespoons scraped fresh coconut
  • 2-3 light green chillies, broken into pieces
  • 10-12 almonds, blanched and peeled
  • ¼ cup ghee
  • ½ cup yogurt
  • ½ cup grated khoya/mawa
  • Salt to taste
  • ½ teaspoon green cardamom powder
  • 1 inch ginger, cut into thin strips
  • 1 teaspoon rose water
  • Fresh coriander sprig for garnish

Method

  1. Put poppy seeds in a blender jar, add coconut, green chillies, almonds and ¼ cup water and blend to a fine paste.
  2. Heat ghee in a deep pan, add the blended paste and yogurt, mix well and cook till fat separates. 
  3. Add mutton, mawa, salt, green cardamom powder and ginger and mix well. Cook for 5-6 minutes. 
  4. Add rose water and mix well. Switch the heat off and transfer into a serving bowl. 
    Garnish with coriander sprig and serve hot.
#Almonds #Ghee #Ginger #Green cardamom powder #Khoya/mawa #Rose water #Yogurt #Light green chillies #Mutton on the bone #Scraped fresh coconut #Poppy seeds
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