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Shab deg

AI-drafted · awaiting admin review

Mutton and whole turnips slow-cooked overnight with spices in a sealed pot, a winter dish of Kashmir.

Region: Kashmir valleyOccasion: Winter, especially for family gatheringsTime: 4–6 hours (slow cooking)Serves: 6Non-vegetarian

Ingredients

  • 1 kg mutton on the bone
  • 500 g small turnips, peeled and pricked
  • 4 tbsp mustard oil
  • 4 green cardamoms, 2 black cardamoms, 4 cloves and 1 stick cinnamon
  • 2 bay leaves
  • 1 cup curd, whisked
  • 2 tbsp Kashmiri red chilli powder
  • 2 tsp fennel powder
  • 1 tsp dry ginger powder
  • Salt to taste

Method

  1. Heat the mustard oil and lightly fry the turnips until they have brown spots. Lift them out.
  2. Fry the whole spices and bay leaves, then add the mutton and brown it well.
  3. Add the chilli powder mixed with water and stir, then add the curd slowly, stirring.
  4. Add fennel, dry ginger, salt, the turnips and enough water to cover.
  5. Seal the pot with a tight lid or a ring of dough and cook on the lowest heat for several hours, or overnight on dying embers.
  6. Open the pot when the meat is very tender and the turnips have soaked up the gravy. Serve with rice.

History

Shab means night and deg a large cooking pot. The dish was traditionally left to cook overnight on the embers of the kitchen hearth.

Significance

Turnips store well in winter, and shab deg is a warming dish for the coldest weeks, made when the family gathers.

Sources