National’s Safed Maans recipe in Urdu
Lamb(cleaned) 1 kg
Water as required
National Salt to taste
Yoghurt 1 cup
National White pepper powder 1 tsp
Almonds(ground) 1/2 cup
Coconut(ground) 1/4 cup
Ghee 3 tbsp
Ginger(cut in juliennes)2 tbsp
Cardamom powder 1/2 tsp
Cream 1/2 cup
Lemon juice 1 tbsp
Rosewater 2 tsp
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Add the meat pieces to 2 cups of boiling water in a pan,add National salt,and boil for 5 minutes.
Drain and wash the meat.
Whisk the yoghurt in a bowl with the white pepper,the almonds,and the coconut.
Heat the oil in a pan,add the blanched meat,the mixed yoghurt,and the ginger.
Add approximately 500 ml of hot water,and National salt.
Cover,and simmer,stirring occasionally,until the meat is tender and the liquid has almost evaporated.
Sprinkle the cardamom powder.
Stir in the cream,lemon juice,and rosewater.
Cover the pan with a lid,put a weight on the lid to make it air tight,and cook on low heat.
Serve with rotis or steamed rice.
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