Скачать или смотреть How to make Shab Deg

Shab Deg or Shab Daig is a main course dish with its origin in Kashmir. In general, this tempting lunch/dinner dish is made with turnip and meat. The meat version might include lamb, mutton, chicken or even beef. This version of Shab Deg is prepared with mutton pieces. Here the word ‘Shab’ means night and ‘Deg’ refers to the cooking pot. The traditional concept of Shab Deg was to leave the dish to simmer whole night so that the meat pieces are cooked well on low flame, and then the final dish was served during the daytime with boiled rice. This Kashmiri mutton dish has a strong flavour of raw and grounded spices. While making this easy recipe make sure that after the first boil, the lead should be closed tightly and the dish should be simmered on low flame for at least 25-20 minutes. Best served with fragrant Kesar Jeera Rice, this mutton dish can also be served with Laccha Paratha or Rumali Roti. Try this easy-to-make recipe that can be served on occasions like potluck, kitty party, family dinner buffet and even picnic. During the preparation, make sure that you soak the cubed turnips in cold water, as they might turn black if not soaked in water and this might spoil the look of the final dish. Enjoy the winter evening with the Indian version of this nutritional main course dish that has been influenced by Pakistani cuisine. (Courtesy: Rajdeep Kapoor, Executive Chef, Sheraton Hotel, New Delhi)