SHABDEGH

SHABDEGH

The traditional dish from the valley of Kashmir mainly, Shab Degh is a very old recipe which was prepared in a vessel called 'Degh' overnight, thus the word 'Shab'.
Originally made with duck meat, the recipe later had many versions as it got spread to different areas from Kashmir to Awadh.

We have prepared it in the Kashmiri way by using Kashmiri masalas and cooking for over 6 hours but with goat meat.

Ingredients

   for 4-5 persons

• Goat Meat/Lamb meat on the bone 500 gms.
• Turnips 3-4
• Onion chopped 1
• Black cardamom 1-2
• Black cardamom 2-4
• Cinnemon stick 1 piece.
• Asafoetida 1/2 tsp
• Salt to taste
• Mustard oil as required.
• Cumin seed ½ tsp.
• Garlic paste 1 tsp
• Kashmiri mirch powder 1 tbsp
• Turmeric powder 1 tbsp
• Garam Masala 1 tsp
• Coriander powder 1 tsp
• Ginger powder 1 tsp
• Fennel seed powder 1 tsp
• Clove powder 1 tsp
• Kasoori Methi 1 tsp
• Kashmiri ver (optional)

Method

• Marinate meat with salt and turmeric and keep for 1-2 hours.
• In a large pan, heat mustard oil and fry the meat and take it out.
• In the same pan, fry 3-4 diced turnips. When turnips turn golden brown, take them out.
• In same pan and oil, add asafoetida, add cumin seeds.
• After few seconds, add 1 chopped onion. 
• When onion turns brown, add 5-6 cups of water. 
• When water starts to boil, add fried turnips and meat.
• Add all dry spices and salt to taste.
• Add kashmiri ver (optional)
• When it boils, turn the heat to low and let simmer for 4-6 hours well covered.
• Shabdegh is ready.
• Serve hot with rice or roti.