How to make Shab Deg -

A popular Kashmiri mutton dish full flavour and richness of cream and almonds.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Mutton Mince

Cuisine : Kashmiri

Course : Main Course Mutton

For more recipes related to Shab Deg checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Malwani Sukka Mutton Kashmiri Lamb Chops Roasted Leg Of Lamb With Garlic And Rosemary Palak Syun

Shab Deg

Shab Deg Recipe Card


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.

Prep Time : 1.30-2 hour

Cook time : 8-10 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shab Deg Recipe

  • Boneless Mutton 1 1/2 inch cubes 500 grams

  • Mutton Mince 250 grams

  • Turnips (shalgam) 3-4 medium

  • Garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Saffron (kesar) 8-10 strands

  • Kewra water 1 tablespoon

  • Green cardamoms 4

  • Cloves 10-12

  • Cinnamon 3 inch stick

  • Ghee 1 1/4 cups

  • Onions sliced 4 large

  • Ginger paste 2 tablespoons

  • Raw papaya ground 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Caraway seeds (shahi jeera) powdered 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Yogurt whisked 1 cup

  • Cream whisked 3/4 cup

  • Almond paste 1 1/2 tablespoons

  • Lemon juice 1 tablespoon

  • Ver (Kashmiri garam masala) 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 keep 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.

Step 3

Drain onto an absorbent paper and keep aside. In the same ghee, fry onions till golden brown and crisp. Drain and keep aside

Step 4

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 5

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 6

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

Step 7

Deep fry in ghee and keep 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 8

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 9

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.