Safed Salan | सफ़ेद सालन | Sanjeev Kapoor Khazana

Meat cooked in a creamy khoya-based gravy. Coconut, cashew and almonds add to the richness of this unique meaty preparation of Hyderabad.

SAFED SALAN

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone and boiled
1 tbsp poppy seeds (khas khas)
2 tbsps scraped fresh coconut
2 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 tsp green cardamom powder
1 inch ginger, cut into thin strips
1 tsp rose water
Fresh coriander sprig for garnish

Method

1. Put the 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 and mix well. Cook till the fat separates.
3. Add the mutton, salt, green cardamom powder and ginger and mix well. Cook for 5-6 minutes.
4. Add the rose water and mix well. Switch the heat off and transfer into a serving bowl.
5. Garnish with coriander sprig and serve hot.

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