Shab Deg is a traditional Kashmiri Kofta Curry dish cooked with Turnips in a heavy bottomed deg/handi/vessel on charcoal fire. This recipe is a forgotten meat recipe from Kashmir which lost it’s authenticity with time. Traditionally Shab Deg was cooked with a slow cooking method where a large deg was kept on fire with all ingredients on it and was left to cook over night. Typically served with rice, naan or sheermal, this dish is rich in every manner and not advisable for the faint hearts.
There is something very unique about Kashmiri Cuisine, it has some distinctive flavors that makes it stand out of all other various cuisines in India. The spices, the texture, the aroma…everything is just perfect in Kashmiri dishes specially all the non vegetarian preparations. I have been making Kashmiri recipes from quiet a long time and have always been fascinated by the cooking technique used. It’s not just very technical and accurate but also helps the flavors infuse well and this happens because slow cooking is the key step to the dishes.
I had been searching for some authentic recipes from the valley from quite a long time, until i found this Shab Deg recipe in one of my very talented blogger friend Farrukh Shadab’s blog. Though she mentioned it very clearly that this wasn’t the original technique of cooking as done years back but it is certainly a sincere effort to replicate the original and keep the flavors intact. I followed her recipe to the ‘T’ , each step done exactly how it was mentioned by her hence you might find the writing pattern a bit similar. Here’s the link to the recipe adapted by me.