Kashmiri Style Shab Deg Recipe – Mutton Kofta and Turnip Curry
Shab Deg is a traditional, rich, and hearty Kashmiri dish that brings together the delicious flavors of mutton koftas (meatballs) and tender turnips. This classic recipe, once cooked over an open flame in a heavy-bottomed deg (a large cooking vessel), is slowly simmered to perfection, making it an ideal meal for family gatherings or special occasions. The unique slow-cooking method enhances the depth of flavors, while the luxurious gravy, infused with aromatic spices and saffron, gives this dish an unforgettable taste. Historically, Shab Deg was often cooked overnight on a slow fire, allowing the meat to become meltingly tender and the turnips to absorb all the rich flavors. It’s a dish that speaks volumes of Kashmiri cuisine and its delicate balance of spices, creaminess, and depth.
Course: Lunch
Cuisine: Kashmiri
Diet: Non-Vegetarian
Ingredients
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Mutton (minced) | 500 grams |
| Kashmiri Red Chilli Powder | 1 1/2 teaspoons |
| Ginger Garlic Paste | 2 teaspoons |
| Gram Flour (Besan), roasted | 2 tablespoons |
| Whole Almonds (Badam), paste | 1/4 tablespoon |
| Poppy Seeds, paste | 1/4 tablespoon |
| Coriander Leaves (Dhania), chopped | 2 tablespoons |
| Salt | As needed |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Mutton (for gravy, cubed) | 500 grams |
| Fennel Powder | 1 1/2 teaspoons |
| Curd (Dahi/Yogurt) | 1 cup |
| Fresh Cream | 1/2 cup |
| Ginger Garlic Paste | 2 tablespoons |
| Fried Onions | 1/2 cup |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 1 tablespoon |
| Garam Masala Powder | 1/2 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Cloves (Laung) | 5 pieces |
| Cardamom (Elaichi) Pods/Seeds | 4 pods |
| Saffron strands | A pinch |
| Milk | 1/2 cup |
| Salt | As needed |
For Sealing the Deg (Vessel):
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Water | As required |
Preparation Time: 40 minutes
Cooking Time: 3 hours
Instructions
-
Prepare the Wheat Flour Dough:
Begin by making a tight dough using the whole wheat flour and a little water. This dough will be used to seal the deg (vessel) during cooking to retain all the flavors inside. Once the dough reaches a firm consistency, set it aside. -
Prep the Ingredients:
- For the Koftas: Grind the almonds and poppy seeds into a smooth paste. Set aside.
- Peel and wash the turnips. Cut them into halves or quarters, depending on their size, and keep them aside.
- Soak the saffron strands in milk and store in the refrigerator for later use.
-
Prepare the Kofta Mixture:
In a large mixing bowl, combine all the ingredients required for making the koftas: minced mutton, Kashmiri red chilli powder, ginger garlic paste, roasted gram flour, almond paste, poppy seed paste, chopped coriander leaves, and salt. Mix well until the ingredients come together and form a dough-like consistency. -
Shape the Koftas:
Take a lemon-sized portion of the kofta mixture and roll it into a smooth ball. Repeat this for the entire mixture, shaping all the koftas, and set them aside. -
Fry the Turnips:
In a heavy-bottomed deg or vessel, heat some ghee over medium heat. Once hot, add the turnips and fry them until they turn golden brown. Once done, remove and set them aside. -
Prepare the Gravy:
In the same deg, add more ghee, and when it’s hot, add the carom seeds (ajwain), cardamom pods, and cloves. Allow them to crackle and release their fragrance. Then, add the cubed mutton and fry for about 5 minutes until it turns lightly brown. -
Add the Ginger Garlic Paste:
Add the ginger garlic paste to the mutton and sauté for a couple of minutes, ensuring it’s well mixed with the meat. -
Spice It Up:
Season the mutton with Kashmiri red chilli powder, coriander powder, and salt. Stir well to coat the mutton evenly in the spices. Add the whisked curd and mix continuously until the curd is fully incorporated with the spices and forms a smooth, rich gravy. -
Slow Cook the Mutton:
Add garam masala powder and a little water, stir, and reduce the heat to low. Cover the deg with a lid and allow the mutton to cook for about 1 hour on a very low flame. Stir occasionally and check for doneness. -
Add the Turnips and Koftas:
Once the mutton is cooked, add the fried turnips and koftas to the deg. Check the seasoning and adjust salt if necessary. Add the fried onions and mix well. -
Seal the Deg:
To seal the deg, take the prepared dough and roll it into a thick rope. Use this rope to seal the edges of the deg, ensuring there are no gaps. Place the deg on a very low flame and cook for an additional 2 hours. The low and slow cooking method allows the flavors to meld together and the meatballs to become tender. -
Finish the Dish:
After 2 hours, carefully break open the seal, and open the lid of the deg. Stir in the saffron-infused milk for a beautiful color and fragrance. Garnish with finely chopped coriander leaves or kasuri methi (dried fenugreek leaves). Drizzle some fresh cream over the top to add richness and creaminess. -
Serve:
Serve the Shab Deg piping hot with Jeera Rice or Naan, along with a side of Boondi Raita and Onion Salad. This dish pairs beautifully with the subtle flavors of the rice or naan, and the boondi raita adds a cooling contrast to the richness of the curry.
Tips:
- Shab Deg is traditionally cooked in a heavy-bottomed deg or handi, which distributes heat evenly. If you don’t have one, a cast-iron pot or any heavy-bottomed vessel will work well.
- The slow-cooking process is key to achieving the depth of flavors in this dish, so be patient and allow it to cook on a low flame for the best results.
- To enhance the fragrance and flavor of the saffron, soak it in warm milk for a longer period of time.
This dish is a true celebration of Kashmiri culinary heritage, combining rich spices, tender meat, and the subtle earthiness of turnips. Perfect for a special family meal, Shab Deg is sure to impress with its bold flavors and heartwarming qualities. Enjoy!
