Traditional Shab Deg: A Sumptuous Kashmiri Delight

Ingredients

  • 1 kg of mutton, cut into pieces
  • 2 large onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 3 teaspoons of garam masala
  • 1 teaspoon of turmeric
  • 2 teaspoons of cayenne pepper
  • 2 teaspoons of coriander powder
  • 3 green cardamom pods
  • 1 black cardamom pod
  • 3 cloves
  • 1 inch piece of cinnamon stick
  • 2 bay leaves
  • 1 cup of yogurt, whisked
  • 2 large potatoes, peeled and halved
  • 2 large turnips, peeled and halved
  • 1/2 cup of ghee or clarified butter
  • Salt to taste
  • Chopped fresh coriander for garnish

Steps and instructions

  1. Heat the ghee in a large pot over medium heat. Add the chopped onions and sauté until they are golden brown.
  2. Add the chopped garlic and ginger to the pot and sauté for another 2-3 minutes.
  3. Add the garam masala, turmeric, cayenne pepper, coriander powder, green cardamoms, black cardamom, cloves, cinnamon stick, and bay leaves to the pot. Stir well to combine the spices with the onions, garlic, and ginger.
  4. Add the mutton pieces to the pot and stir well to coat them in the spice mixture. Cook until the mutton is browned on all sides.
  5. Add the whisked yogurt to the pot and mix well. Cover the pot and let it simmer for about 30 minutes, stirring occasionally.
  6. Add the potatoes and turnips to the pot, along with enough water to cover the ingredients. Season with salt to taste.
  7. Cover the pot and let it cook on low heat for about 2 hours, or until the meat and vegetables are tender and the flavors are well combined.
  8. Remove from heat and garnish with the chopped fresh coriander before serving.

Tools for making

  • Large pot - A pot with enough capacity to hold all the ingredients and allow for simmering.
  • Chopping board - A flat surface for cutting and chopping vegetables and meat.
  • Knife - A sharp knife for chopping onions, garlic, ginger, and other ingredients.
  • Whisk - A utensil used to whisk the yogurt until it's smooth and creamy.
  • Measuring spoons - Utensils for accurately measuring spices and other ingredients.
  • Spatula - A tool for stirring and mixing the ingredients in the pot.
  • Ladle - A large spoon with a long handle, used for serving the Shab Deg.
  • Tongs - Utensils with two arms and a pivot for gripping and handling the hot meat pieces.
  • Heatproof serving dish - A dish that can withstand high temperatures and is suitable for serving the cooked Shab Deg.

Recipe variations

  • Vegetarian option: Replace the mutton with chunks of paneer or tofu for a vegetarian version of Shab Deg.
  • Chicken alternative: Substitute mutton with bone-in chicken pieces to make a flavorful chicken Shab Deg.
  • Spicier version: Increase the amount of cayenne pepper or add chopped green chilies for those who prefer a spicier taste.
  • Vegetable variation: You can add more vegetables like carrots, bell peppers, or peas to make it a wholesome vegetable Shab Deg.
  • Herb-infused: Add fresh herbs such as mint leaves or cilantro to enhance the flavor and aroma of the dish.
  • Whole spices: Instead of using powdered spices, you can use whole spices like cumin seeds or mustard seeds to add a different texture and taste.

Recipe overview

This recipe is for Shab Deg, a traditional Kashmiri dish known for its rich and warming flavors. It's a one-pot meal that combines mutton, root vegetables, and a blend of aromatic spices, all slow-cooked to create a hearty and comforting dish. Expect to experience a beautiful mingling of flavors from ingredients like garam masala, turmeric, cayenne pepper, and a medley of cardamom, cloves, and cinnamon. The dish is cooked in ghee and garnished with fresh coriander for a final touch. The process is a labor of love, requiring a slow, gentle simmer to bring out the depth and complexity of flavors. But the result is more than worth it - a fragrant, delicious, and deeply satisfying meal. Enjoy Shab Deg with rice or naan for a complete and authentic Kashmiri experience.

Common questions

  1. How long does it take to cook Shab Deg? The total cooking time for Shab Deg is approximately 2 hours, including simmering and slow cooking.
  2. Can I use chicken instead of mutton? Yes, you can substitute mutton with chicken in this recipe. However, the cooking time may be reduced as chicken cooks faster than mutton.
  3. Can I use vegetable oil instead of ghee? Yes, you can use vegetable oil as a substitute for ghee if desired. However, using ghee adds a rich flavor to the dish.
  4. Can I add other vegetables to Shab Deg? Certainly! You can add additional vegetables like carrots, peas, or beans to enhance the flavor and nutritional value of the dish. Simply adjust the cooking time accordingly.
  5. What can I serve Shab Deg with? Shab Deg is traditionally enjoyed with naan bread or steamed rice. You can also serve it with roti or any other bread of your choice.
  6. Can I make Shab Deg in advance? Yes, Shab Deg can be made in advance. In fact, it tastes even better the next day as the flavors have had time to develop. Simply reheat it gently before serving.
  7. Can I freeze Shab Deg? Yes, you can freeze Shab Deg for future use. Allow it to cool completely, then store it in an airtight container or freezer bags. It can be kept frozen for up to 3 months.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the Shab Deg and accommodate all the ingredients.
  • Spatula - A spatula is useful for sautéing the onions, garlic, and ginger.
  • Whisk - A whisk is needed to whisk the yogurt before adding it to the pot.
  • Chef's knife - A chef's knife will be required to cut the mutton and chop the onions, garlic, and ginger.
  • Cutting board - A cutting board is necessary for safely cutting the ingredients.
  • Measuring spoons - Measuring spoons will be needed to accurately measure the spices and other ingredients.
  • Stirring spoon - A stirring spoon is essential for stirring the ingredients while cooking.
  • Potato peeler - A potato peeler is required to peel the potatoes and turnips before adding them to the pot.
  • Garnishing tool - A garnishing tool, such as kitchen scissors or a sharp knife, can be used to chop fresh coriander for garnishing the Shab Deg.

Origin stories

Shab Deg, a classic dish from the Kashmir region of India, has a name that tells a tale of its own. "Shab" translates to night and "Deg" refers to a large cooking pot. This medley of mutton, turnips, and aromatic spices was traditionally cooked overnight in a large pot, allowing the flavours to meld perfectly. The result is a hearty, warming stew that is enjoyed particularly during the winter months. The slow overnight preparation not only enriches the flavours, but also pays homage to the region's culture of hospitality, where guests could arrive at any time and a delicious meal would always be ready to serve. Today, this dish remains a staple of Kashmiri cuisine, encapsulating the essence of its rich culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.