How to make Shaab Deg - A popular Kashmiri mutton dish full flavour and richness of cream and almonds

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Lamb (लैम्ब)

Cuisine : Kashmiri

Course : Main Course Mutton

Shaab Deg

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Shaab Deg checkout Hyderabadi Keema, Rogan Josh, Keema Bharta, Sicillian Meat Balls . You can also find more Main Course Mutton recipes like Dal Gosht, Salli Boti Kurma, Keema Kofta, Kheema Hara Dhania.

Shaab Deg Recipe Card

Shaab Deg

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Shaab Deg Recipe

  • Mutton 1 1/2 inch cubes 500 grams

  • Lamb 250 grams

  • Turnip (shalgam) 3-4 medium

  • Garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Saffron (kesar) a large pinch

  • Kewra water 1 tablespoon

  • Green cardamom 4

  • Cloves 10-12

  • Cinnamon 3 one inch

  • Ghee 1 1/4 cup

  • Onions sliced 3

  • Ginger paste 2 tablespoons

  • Raw papaya paste 1 tablespoons

  • Garam masala 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Caraway seed (shahi jeera) powder 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoon

  • Yogurt whisked 1 cup

  • Whipped cream 3/4 cup

  • Almond paste 1 1/2 tablespoon

  • Lemon juice 1 tablespoon

  • Ver 1/2 cake

  • Black pepper powder to taste


Step 1

Roast turnips on fire till skin is easy to remove. Peel and prick all over with fork. Apply a third of garlic paste, turmeric powder, salt and half of saffron dissolved in kewra water on the turnips and set aside for fifteen minutes.

Step 2

To make spice paste, grind together the green cardamoms, cloves and cinnamon. Divide into three portions. Heat ghee in a kadai and deep fry the turnips to a golden brown. Drain onto an absorbent paper and set aside. In the same ghee, fry onions till golden brown and crisp. Drain and set aside.

Step 3

To prepare the stock, place half the fried onions, one third of garlic paste, one third of ginger paste, half of spice paste, half the mutton pieces and enough water to cook the meat very soft.

Step 4

Meanwhile, mix minced meat, papaya paste, one third of ginger paste, remaining garlic paste, remaining spice paste and a half of the garam masala powder.

Step 5

Set aside for half an hour. Remove stock from heat. Mash the meat and strain. Set stock aside. Shape minced meat mixture into balls or koftas approximately the size of the turnips.

Step 6

Deep fry in ghee and sest aside. In the remaining ghee, add the remaining mutton pieces, fried onions, ginger paste, cumin powder, shahi jeera powder, red chilli powder and the remaining garam masala powder and fry till the meat is brown.

Step 7

Add beaten yogurt, stock, beaten cream, almond paste, fried turnips, mutton koftas and lemon juice. Stir gently and add enough water to cook the meat. Crumble the ver and stir it in.

Step 8

Seal the lid of the deg with flour dough and place a few live coals on the lid and some below the deg. Cook overnight and before serving the following day add the remaining saffron dissolved in kewra water and add black pepper powder.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.