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

Shaheen Ali
45 minutes
Prep Time
180 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Non-veg
  • Hard
  • Festive
  • Jammu and Kashmir
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 4 turnips
  2. 1 tbsp Poppy seeds
  3. 2 tbsp blanched & peeled almonds
  4. 1 lobe wheat flour dough
  5. FOR KOFTA :
  7. 1.5 tsp kashmiri red chili powder
  8. 2 tbsp ginger garlic paste
  9. 2 tbsp dry roasted besan
  10. 1/2 tbsp almond & poppy seed paste
  11. 2 tbsp chopped coriander
  12. Salt to taste
  13. For Curry :
  14. 500 gms goat meat
  15. 1.5 tsp fennel
  16. 1 cup thick curd or yogurt
  17. 1/2 cup Cream
  18. 2 tbsp ginger garlic paste
  19. 1/2 cup fried onions
  20. 2 TSP Kashmiri red chili powder
  21. 1/2 tsp garam masala powder
  22. 1 tsp caraway seeds / shah jeera
  23. 4 cloves
  24. 4 CARDAMOM
  25. 1 PINCH SAFFRON, 1/2 cup mint, 2 ladles pure ghee, Salt to taste


  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 (2)  

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Sana Tungekar
Sana Tungekar   Apr-13-2018


Milli Garg
Milli Garg   Jun-06-2017

Mouth Watering!

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