Name: Shab Deg
Cook time: 720 min
Total time: 720 min
Yield: 8 servings
Cuisine: Awadhi
Ingredients: 250 gm Turnips (Roasted in tandoor, peeled, pricked, marinated with garlic paste, turmeric, salt, and half saffron d); 1 kg Mutton (Half used for yakhni, half fried later); 500 gm Mince meat (Mixed with papaya paste, ginger paste, garlic paste, spice paste, and garam masala, shaped into koft); 600 gm Onions (Sliced and fried till golden brown and crisp); 50 gm Garlic (Ground to paste; divided for marination, yakhni, and kofta mixture); 50 gm Ginger (Ground to paste; divided into three parts); 3 gm Green Cardamoms (Ground to paste); 5 gm Cumin powder; 3 gm Shahi jeera powder; 15 gm Red chili powder; 5 gm Turmeric; 1 no. Kashmiri ver (Crumbled and stirred in); 20 gm Raw papaya (Ground to paste for marinating mince meat); 1 tsp. Garam masala (Half tsp for koftas, remainder for gravy); 500 gm Curd (Beaten); 250 gm Balai (Beaten); 50 gm Almond paste; 1 tbs. Lime juice; 500 gm Ghee (For frying and cooking); 5 gm Cloves (Ground to paste); 5 gm Cinnamon (Ground to paste); 5 gm Pepper; 5 gm Saffron (Dissolved in kewra jal; used for marination and finishing); 30 ml Kewra jal (For dissolving saffron); Salt (To taste); Water (Enough to cook meat and make thick gravy); Flour dough (To seal the lid of the deg)

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Shab Deg — Formulation & Method | CuliNect