Shab daig is one of the authentic classic Kashmiri food recipe. Shab daig recipe comes among the most fascinating and delicious food around the world. It is the mutton delicacy of Kashmir and and can be called the Kashmiri Shab daig recipe.
Shab daig recipe is one of the most authentic Kashmiri recipes. It is a classic combination of mutton, meat balls (koftas) and turnips. This is one of the most exotic Kashmiri recipes which you must give a try.
Shab daig is a complex dish. Shab means night and daid / deg means a large cooking pot. Shab daig is cooked on a low heat for a unique taste and aroma of mutton , meatballs and shalgam/ shaljam. (Shalgam in english is called turnip.)
Turnips are easily available during winter season and so this delicious kashmiri food recipe is prepared as a special dish during this season in most of the parties and marriages.
So, go ahead and let’s see how to prepare Kashmiri shab daig recipe…….
Recipe for 8-10 persons
FOR MUTTON CURRY
- Mutton – 1/2 kg
- Turnip ( shaljam ) – 4 large / 400 gms
- Onions – 500 gms / 4-5 large ( cut lenthwise )
- Garlic (whole) – 1/3 cup / 35 gms
- Ginger – 2 inches piece / 40 gms (paste/ chopped)
- Yogurt ( dahi ) – 1 cup / 200 gms
- Oil ( Refined) – 1.5 cups / 300 gms
Dry Spices to be mixed in water :
- Kashmiri laal mirch powder – 2 tbsp
- Coriander powder – 1 tbsp
- Salt – as per taste
- Water – 1/2 cup
Ground into powder :
- Nutmeg – a pinch
- Mace – a pinch
- garam masala powder – 1 tsp (use homemade, see the link in the tips section )
- Green cardamom – 1
FOR KOFTA/ MEATBALL
- minced meat – 3/4 kg
- Onion – 1 large
- Ginger – 1.5 inches / 20 gms
- Garlic – 1/8 cup / 15 gms (optional)
- Poppy seeds ( khus khus ) – 1tbsp
- Fennel seeds (saunf) – 1.5 tsp
- Roasted chickpeas ( bhuna chana ) 3 tbsp
- Kashmiri laal mirch powder – 2 tsp
- Garam masala powder ( homemade ) – 1 tsp
- Salt – as per taste
- Onion (very finely chopped ) – 1 medium
- Fresh coriander – 2 tbsp (very finely chopped )
- Mint dry – 1.5 tbsp (if using fresh, take 1 tbsp )
- Green chilies – 2-3 finely chopped
- Yogurt – 1/4 cup
STEP 1 : Preparing mutton curry
- Wash and drain mutton. Keep aside.
- Take a bowl, add kashmiri laal mirch, coriander powder, salt and 1/2 cup water. Make smooth paste, keep aside.
- Heat oil in a pressure cooker, add onions and cook till brown .
- Add mutton and cook for 1-2 minutes, now add whole garlic, ginger (paste/ chopped ), spice paste. Mix well and cook for 1-2 minutes . Place the lid and pressure cook for 1-2 whistle on high ( keep it half cook, as we are going to bhuno mutton, then it will be cooked with turnips and finally it will be cooked at dum for about 10 minutes.)
- Once the pressure releases, open the lid and transfer the curry into a broad and heavy bottom wok / kadhai.
- Cook mutton, steering occasionally.
- When oil is about to separate, add beaten yogurt and cook till oil separates.
- Take this oil out in a bowl and keep aside.
- Place the lid and let it rest.
STEP 2 : Preparing koftas (mince balls)
- Wash and squeeze out excess water from mince mutton.
- In a small dry grinder, add poppy seeds and fennel seeds, grind it . Add roasted chickpeas and grind into fine powder. Keep aside.
- Take a grinder or a food processor , add mince meat, one onion roughly cut, garlic and ginger (cut into 2-3 pieces).
- Grind everything till smooth texture. If your grinder is small grind into 2-3 batches. If you like chopped ginger, then you can add it later.
- Take this smooth paste into a big mixing bowl and add finely chopped onion, coriander , green chilies and crushed mint leaves. ( also chopped ginger, if not added above )
- Add dry spices, salt , kashmiri laal mirch and homemade garam masala powder.
- Mix everything well till incorporated.
- Take a nonstick pan , into it add 1/2 cup water and the oil separated from the mutton curry, keep it at low heat.
- Meanwhile we will shape koftas.
- Grease your palms with little curd and roll mince mixture into smooth round ball (little bigger then lemon). Keep it in a plate. Same way prepare all the kofats, by greasing your palms with curd every time you shape a kofta.
- Yogurt will avoid koftas from braking.
- Once the oil and water mixture comes to a boil, gently place each kofta into it and let it cook uncovered for 2-3 minutes. Do not move or touch koftas, or else they will break.
- After 2-3 minutes, cover the pan and cook koftas at low heat till they are done and all the water dries completely.
- In between gently shake the pan few times to avoid koftas to stick to the bottom. Try not to use spatula until it is most required.
- To check if the koftas are cooked or not, carefully take a kofta and break a small piece, if it is white in color it is done but if it is pink then cook it for some more time.
- Add little more water if required .
- But, if you see that koftas are almost done and there is still water into the pan then increase the heat to medium and cook till all the water dries.
STEP 3 : Assembling everything together
- Wash and peel all the turnips and cut it into 5-6 pieces (turnip takes long time to cook)
- Into the mutton curry add 4 cups of water and let it come to a boil.
- Check the mutton pieces
- Add turnip pieces into it mix it , place the lid and let it cook at low to medium flame .
- When mutton and turnip are almost done, adjust the consistency and salt and, gently slide the cooked koftas into it.
- Place the lid on and lower the heat. Continue to cook for 10-15 minutes or till koftas, mutton and turnips are fully tender.
- Ground nutmeg. mace, green cardamom (take only seeds) and homemade garam masala powder into a fine powder. Sprinkle it over the sahb daig, mix gently and turn off the flame.
- Garnish with chopped coriander and keep on the stove for about 5 or more minutes with the lid on.
- Delicious shab daig is ready, serve it with tandoori roti, naan or sheermal.
- Always take care while handling , cooking and steering koftas.