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

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ByShaheen Ali
Created on 5th Jun 2017
  • 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
  • Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry | How to make Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry (6 likes)

  • 1 review
    Rate It!
  • By Shaheen Ali
    Created on 5th Jun 2017

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

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 liked by the people of every age group. Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry by Shaheen Ali is a step by step process by which you can learn how to make Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry at your home. It is an easy recipe which is best to understand for the beginners. Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry is a dish which comes from Jammu and Kashmir cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry takes 45 minute for the preparation and 180 minute for cooking. The aroma of this Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry will be the best option for you. The flavor of Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry is unforgettable and you will enjoy each and every bite of this. Try this Kashmiri Shab Deg - Slow Cooked Kashmiri Meat Ball & Turnip Curry at your weekends and impress your family and friends.

  • Prep Time45mins
  • Cook Time3Hours
  • Serves4People
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 for atleast 5 mins
  6. Now add ginger garlic paste and saute for another couple of minutes.
  7. Season it with chili powder, coriander powder and salt. Mix well and add whisked curd/yogurt. Keep stirring till curd incorporates with the spices well.
  8. Add garam masala powder and some water, give a quick stir and simmer the gas. Cover the lid and let it cook on low flame till one hour.
  9. Add water (preferably warm) and fried onions. Mix and add turnips and meat balls.
  10. Check salt again and adjust if needed. Cover the deg with a lid that fits well and seal the sides with dough.
  11. Let the deg be on very low flame for another 2 hours.
  12. Once the curry is done, break the seal carefully and open the lid.
  13. Stir in the saffron milk and garnish with some finely chopped coriander or kasuri methi and drizzle some cream/malai all over.
  14. Serve hot with rice, naan or sheermal.

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

Milli Garg2 months ago
Mouth Watering!
Reply