Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry | How to make Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry

By Shaheen Ali  |  5th Jun 2017  |  
4.0 from 1 review Rate It!
  • Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry, How to make Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry
Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curryby Shaheen Ali
  • Prep Time

    45

    mins
  • Cook Time

    3

    Hours
  • Serves

    4

    People

35

1





About Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry Recipe

Shab Deg is a traditional Kashmiri Kofta Curry dish cooked with Turnips in a heavy bottomed deg/handi/vessel on charcoal fire. This recipe is a forgotten meat recipe from Kashmir which lost it’s authenticity with time. Traditionally Shab Deg was cooked with a slow cooking method where a large deg was kept on fire with all ingredients on it and was left to cook over night. Typically served with rice, naan or sheermal, this dish is rich in every manner and not advisable for the faint hearts.

Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Shaheen Ali teaches how to make Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry step by step in detail. This makes it easy to cook Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry at home. This amazing and mouthwatering Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry takes 45 minutes for the preparation and 180 minutes for cooking. The aroma of this Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry is a good option for you. The flavour of Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry is palatable and you will enjoy each and every bite of this. Try this Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry and impress your family and friends.

Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry

Ingredients to make Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry

  • 4 turnips
  • 1 tbsp Poppy seeds
  • 2 tbsp blanched & peeled almonds
  • 1 lobe wheat flour dough
  • FOR KOFTA :
  • 500 GM MINCED MUTTON
  • 1.5 tsp kashmiri red chili powder
  • 2 tbsp ginger garlic paste
  • 2 tbsp dry roasted besan
  • 1/2 tbsp almond & poppy seed paste
  • 2 tbsp chopped coriander
  • Salt to taste
  • For Curry :
  • 500 gms goat meat
  • 1.5 tsp fennel
  • 1 cup thick curd or yogurt
  • 1/2 cup Cream
  • 2 tbsp ginger garlic paste
  • 1/2 cup fried onions
  • 2 TSP Kashmiri red chili powder
  • 1/2 tsp garam masala powder
  • 1 tsp caraway seeds / shah jeera
  • 4 cloves
  • 4 CARDAMOM
  • 1 PINCH SAFFRON, 1/2 cup mint, 2 ladles pure ghee, Salt to taste

How to make Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry

  1. Collect all the ingredients on your counter and do the preparations mentioned like, grind Almond and Poppy to make a paste and keep aside. Peel and wash the turnips, cut into half or four quadrants and keep aside. Soak saffron in milk and keep in fridge to get more intense color.
  2. Take a large mixing bowl and combine all the ingredients required for making kofta and mix well to make a dough. Pinch a lemon sized ball from the dough, roll it and shape into kofta and keep aside.
  3. Heat ghee in a heavy bottomed vessel known as DEG and fry the turnips till they are golden in color. Collect them and keep aside.
  4. In the remaining ghee add caraways seeds, cardamom and cloves and wait till they crackle.
  5. Add goat meat and fry. Add ginger garlic paste and saute. Season it with chili powder, coriander powder and salt. Add whisked curd/yogurt.
  6. Add garam masala powder and some water, give a quick stir and simmer the gas. Add water (preferably warm) and fried onions. Mix and add turnips and meat balls.
  7. Cover the deg with a lid that fits well and seal the sides with dough. Let the deg be on very low flame for another 2 hours.
  8. Once the curry is done, break the seal carefully and open the lid.
  9. Stir in saffron milk and garnish with coriander or kasuri methi and drizzle some cream/malai all over. Serve hot with rice, naan or sheermal.

Reviews for Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry (1)

Milli Garg6 months ago

Mouth Watering!
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