Lunch
Easy Kashmiri Style Shab Deg Recipe-Mutton Kofta and Turnip Curry Recipe
Learn how to prepare Easy Kashmiri Style Shab Deg Recipe-Mutton Kofta and Turnip Curry Recipe with this simple recipe. Perfect for Lunch and ideal for Kashmiri lovers....
⏱️
40 Min Prep
🔥
180 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 5 Turnips
- 1 tablespoon Poppy seeds
- 2 tablespoons Badam (Almond) - blanched and peeled
- 500 grams Mutton - minced
- 1-1/2 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoons Ginger Garlic Paste
- 2 tablespoons Gram flour (besan) - roasted
- 1/4 tablespoons Badam (Almond) - paste
- 1/4 tablespoons Poppy seeds - paste
- 2 tablespoons Coriander (Dhania) Leaves - finely chopped
- Salt - as needed
- 500 grams Mutton
- 1-1/2 teaspoon Fennel Powder
- 1 cup Curd (Dahi / Yogurt)
- 1/2 cup Fresh cream
- 2 tablespoons Ginger Garlic Paste
- 1/2 cup Onions - thinly sliced and fried
- 2 teaspoons Kashmiri Red Chilli Powder
- 1 tablespoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Ajwain (Carom seeds)
- 5 Cloves (Laung)
- 4 Cardamom (Elaichi) Pods/Seeds
- Saffron strands - a pinch
- 1/2 cup Milk
- 1 cup Whole Wheat Flour
- Water - as required
Instructions
1
To begin making the Shab Deg formula, firstly gently introduce moisture into the whole wheat baking flour and make a tight pastry mix.
2
This pastry mix is to seal the vessel.
3
Once it is ready, keep it aside.Collect all the components on your counter and do the preparations mentioned like, grind Almond and Poppy to make a paste and keep aside.pare and wash the turnips, cut into half or four quadrants and keep aside.
4
Soak saffron in whole milk and keep in fridge to get more intense colour. Take a large mixing dish and combine all the components required for making kofta and incorporate well to make a pastry mix.Pinch a lemon sized ball from the pastry mix, roll it and shape into kofta and keep aside. mildly hot ghee in a heavy bottomed vessel known as DEG and cooking vessel-fry the turnips till they are golden in colour.
5
Collect them and keep aside.In the remaining ghee introduce caraways seeds, cardamom and cloves and wait till they crackle.introduce mutton and cooking vessel-fry for atleast 5 moments.
6
Now introduce ginger garlic paste and saute for another couple of moments.augment the taste it with chilli ground mix, coriander ground mix and table salt.
7
incorporate well and introduce whisked curd/yogurt.
8
Keep stirring till curd incorporates with the spices well.introduce garam masala ground mix and some moisture, give a speedy mix gently and bubble gently the gas.
9
seal the lid and let it bubble gently on low flame till one hour.introduce moisture (preferably mildly hot) and fried onions.
10
incorporate and introduce turnips and protein balls.Check table salt again and adjust if needed.
11
seal the deg with a lid that fits well and seal the sides with pastry mix.Let the deg be on very low flame for another 2 hours. Once the curry is done, break the seal carefully and open the lid.mix gently in the saffron whole milk and top with some finely diced coriander or kasuri methi and splash some heavy cream/malai all over.offer Shab Deg along with Jeera Rice or Naan, Boondi Raita and a plate of bulb produce salad.
Recipe Information
Cuisine
Kashmiri
Kashmiri
Course
Lunch
Lunch
Diet
Non Vegeterian
Non Vegeterian
Total Time
220 mins
220 mins
Recipe Time chart
Preparation Time
40 minsCooking Time
180 minsTotal Time
220 minsMaster Chef
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