Safed Salan
Meat cooked in milk
1 kg meat- breast and shoulder pc
200 gm ghee/ vegetable oil
6 pieces laung
1 inch Dalchini
Salt to taste
1 tsp lal mirch powder
20 peppercorn
1 tsp sugar
1/2 tbsp garam masala
250 ml milk
2 cups water ( if pressure cooking)
4-5 if cooking in degchi
Heat the ghee in a pot ( degchi- broad bottomed) and add the laung, peppercorn, dal chini, lal mirch and meat.
Keep turning the meat till it is light brown.
Add sugar and sufficient water.
Allow to simmer for 30 min till tender or pressure cook for 15 min.( if meat is very fresh then maybe 10 min)
Add garam masala
Slowly pour in milk
Cook on slow fire for 10 min
Gravy should be reddish white
Serve with roti
From recipe book of Kashmiri recipes by Krishna Prasad Dar
Sent by Mrs Radha Khan