Kashmiri Style Shab Deg Recipe-Mutton Kofta and Turnip Curry
A non-veg Kashmiri recipe with turnips, poppy seeds, tablespoons badam (almond) - blanched and peeled. Ready in 3h 40m, serves 4.
Curated bySana Bhat🇮🇳
Instructions
26 steps- 1
To begin making the Shab Deg recipe, firstly slowly add water into the whole wheat flour and make a tight dough
tablespoons flour (besan) - roasted(2 gram)whole wheat flour(1 cup)water - as required - 2
This dough is to seal the vessel
- 3
Once it is ready, keep it aside
- 4
Collect all the ingredients on your counter and do the preparations mentioned like, grind Almond and Poppy to make a paste and keep aside
poppy seeds(1 tablespoon)teaspoons ginger garlic paste(2)tablespoons badam (almond) - paste(1/4)tablespoons poppy seeds - paste(1/4)tablespoons ginger garlic paste(2) - 5
Peel and wash the turnips, cut into half or four quadrants and keep aside
turnips(5) - 6
Soak saffron in milk and keep in fridge to get more intense colour
saffron strands - a pinchmilk(1/2 cup) - 7
Take a large mixing bowl and combine all the ingredients required for making kofta and mix well to make a dough
water - as required - 8
Pinch a lemon sized ball from the dough, roll it and shape into kofta and keep aside
saffron strands - a pinch - 9
Heat ghee in a heavy bottomed vessel known as DEG and fry the turnips till they are golden in colour
turnips(5) - 10
Collect them and keep aside
- 11
In the remaining ghee add caraways seeds, cardamom and cloves and wait till they crackle
poppy seeds(1 tablespoon)tablespoons poppy seeds - paste(1/4)cloves (laung)(5)cardamom (elaichi) pods/seeds(4) - 12
Add mutton and fry for atleast 5 minutes
mutton - minced(500 grams)mutton(500 grams) - 13
Now add ginger garlic paste and saute for another couple of minutes
teaspoons ginger garlic paste(2)tablespoons badam (almond) - paste(1/4)tablespoons poppy seeds - paste(1/4)tablespoons ginger garlic paste(2) - 14
Season it with chilli powder, coriander powder and salt
-/2 kashmiri red chilli powder(1 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(2)salt - as needed-/2 fennel powder(1 teaspoon)teaspoons kashmiri red chilli powder(2)coriander powder (dhania)(1 tablespoon)garam masala powder(1/2 teaspoon) - 15
Mix well and add whisked curd/yogurt
curd (dahi / yogurt)(1 cup) - 16
Keep stirring till curd incorporates with the spices well
curd (dahi / yogurt)(1 cup) - 17
Add garam masala powder and some water, give a quick stir and simmer the gas
-/2 kashmiri red chilli powder(1 teaspoon)-/2 fennel powder(1 teaspoon)teaspoons kashmiri red chilli powder(2)coriander powder (dhania)(1 tablespoon)garam masala powder(1/2 teaspoon)water - as required - 18
Cover the lid and let it cook on low flame till one hour
- 19
Add water (preferably warm) and fried onions
onions - thinly sliced and fried(1/2 cup)water - as required - 20
Mix and add turnips and meat balls
turnips(5) - 21
Check salt again and adjust if needed
salt - as needed - 22
Cover the deg with a lid that fits well and seal the sides with dough
- 23
Let the deg be on very low flame for another 2 hours
- 24
Once the curry is done, break the seal carefully and open the lid
- 25
Stir in the saffron milk and garnish with some finely chopped coriander or kasuri methi and drizzle some cream/malai all over
tablespoons coriander (dhania) leaves - finely chopped(2)fresh cream(1/2 cup)coriander powder (dhania)(1 tablespoon)saffron strands - a pinchmilk(1/2 cup) - 26
Serve Shab Deg along with Jeera Rice or Naan, Boondi Raita and a plate of Onion salad
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kashmiri Style Shab Deg Recipe-Mutton Kofta and Turnip Curry
A non-veg Kashmiri recipe with turnips, poppy seeds, tablespoons badam (almond) - blanched and peeled. Ready in 3h 40m, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
26 steps- 1
To begin making the Shab Deg recipe, firstly slowly add water into the whole wheat flour and make a tight dough
tablespoons flour (besan) - roasted(2 gram)whole wheat flour(1 cup)water - as required - 2
This dough is to seal the vessel
- 3
Once it is ready, keep it aside
- 4
Collect all the ingredients on your counter and do the preparations mentioned like, grind Almond and Poppy to make a paste and keep aside
poppy seeds(1 tablespoon)teaspoons ginger garlic paste(2)tablespoons badam (almond) - paste(1/4)tablespoons poppy seeds - paste(1/4)tablespoons ginger garlic paste(2) - 5
Peel and wash the turnips, cut into half or four quadrants and keep aside
turnips(5) - 6
Soak saffron in milk and keep in fridge to get more intense colour
saffron strands - a pinchmilk(1/2 cup) - 7
Take a large mixing bowl and combine all the ingredients required for making kofta and mix well to make a dough
water - as required - 8
Pinch a lemon sized ball from the dough, roll it and shape into kofta and keep aside
saffron strands - a pinch - 9
Heat ghee in a heavy bottomed vessel known as DEG and fry the turnips till they are golden in colour
turnips(5) - 10
Collect them and keep aside
- 11
In the remaining ghee add caraways seeds, cardamom and cloves and wait till they crackle
poppy seeds(1 tablespoon)tablespoons poppy seeds - paste(1/4)cloves (laung)(5)cardamom (elaichi) pods/seeds(4) - 12
Add mutton and fry for atleast 5 minutes
mutton - minced(500 grams)mutton(500 grams) - 13
Now add ginger garlic paste and saute for another couple of minutes
teaspoons ginger garlic paste(2)tablespoons badam (almond) - paste(1/4)tablespoons poppy seeds - paste(1/4)tablespoons ginger garlic paste(2) - 14
Season it with chilli powder, coriander powder and salt
-/2 kashmiri red chilli powder(1 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(2)salt - as needed-/2 fennel powder(1 teaspoon)teaspoons kashmiri red chilli powder(2)coriander powder (dhania)(1 tablespoon)garam masala powder(1/2 teaspoon) - 15
Mix well and add whisked curd/yogurt
curd (dahi / yogurt)(1 cup) - 16
Keep stirring till curd incorporates with the spices well
curd (dahi / yogurt)(1 cup) - 17
Add garam masala powder and some water, give a quick stir and simmer the gas
-/2 kashmiri red chilli powder(1 teaspoon)-/2 fennel powder(1 teaspoon)teaspoons kashmiri red chilli powder(2)coriander powder (dhania)(1 tablespoon)garam masala powder(1/2 teaspoon)water - as required - 18
Cover the lid and let it cook on low flame till one hour
- 19
Add water (preferably warm) and fried onions
onions - thinly sliced and fried(1/2 cup)water - as required - 20
Mix and add turnips and meat balls
turnips(5) - 21
Check salt again and adjust if needed
salt - as needed - 22
Cover the deg with a lid that fits well and seal the sides with dough
- 23
Let the deg be on very low flame for another 2 hours
- 24
Once the curry is done, break the seal carefully and open the lid
- 25
Stir in the saffron milk and garnish with some finely chopped coriander or kasuri methi and drizzle some cream/malai all over
tablespoons coriander (dhania) leaves - finely chopped(2)fresh cream(1/2 cup)coriander powder (dhania)(1 tablespoon)saffron strands - a pinchmilk(1/2 cup) - 26
Serve Shab Deg along with Jeera Rice or Naan, Boondi Raita and a plate of Onion salad
Rate this recipe
You might also like · Kashmiri
Kashmiri Chhir Chot Recipe- Rice Pancakes
⏱️ 30 min
No Onion No Garlic Spiced Apple Tomato Curry Recipe
⏱️ 50 min
Chicken Cooked In Yogurt (Recipe In Hindi)
⏱️ 75 min
Kashmiri Paneer Gravy Recipe - Kashmiri Paneer Gravy Recipe
⏱️ 25 min
Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies
⏱️ 60 min
Kashmiri Kokur T Nadir Recipe-Chicken and Lotus Stem Curry
⏱️ 70 min