Rediscovering Forgotten Flavours – Shab Deg from Jammu & Kashmir

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Jammu and Kashmir is renowned for its rich and flavorful cuisine, heavily influenced by Persian and Central Asian cooking traditions. While dishes like Rogan Josh and Dum Aloo are well-known, some traditional recipes have faded from modern kitchens. One such lost gem is Shab Deg, a slow-cooked winter delicacy that was once a highlight of Kashmiri households but is now rarely prepared.

This blog post is part of an exclusive series on PetPuja.com, where we delve into forgotten Indian recipes from different regions. Our mission is to revive these hidden culinary treasures, bringing them back to life for modern kitchens. Stay tuned as we uncover more lost flavours from across India!

History of Shab Deg
The name Shab Deg literally means "night pot," referring to the overnight slow-cooking process in a sealed vessel (deg). This dish, traditionally cooked in a large copper vessel, was reserved for special winter occasions and family gatherings. It was a meal that symbolized warmth, patience, and culinary finesse, blending succulent meat with the earthy sweetness of turnips.

Ingredients
To revive this forgotten delicacy, gather the following ingredients:

  • 1 kg mutton (or chicken for variation)
  • 4-5 large turnips, peeled and cut into chunks
  • 1 cup yogurt
  • 2 large onions, finely sliced
  • 3-4 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp fennel powder
  • 1 tsp dry ginger powder
  • 2-3 green cardamoms
  • 2-3 black cardamoms
  • 1-2 bay leaves
  • ½ cup ghee or mustard oil
  • Salt to taste
  • 3-4 cups water

Method of Preparation

  1. Marinate the Meat: In a bowl, mix the mutton with yoghurt/ curd, ginger-garlic paste, salt, and Kashmiri red chilli powder. Let it marinate for at least 1-2 hours.
  2. Prepare the Base: Heat ghee or mustard oil in a heavy-bottomed pot or traditional deg. Fry the sliced onions until golden brown.
  3. Cook the Meat: Add marinated meat to the pot and sauté until it browns slightly. Stir in turmeric, fennel powder, dry ginger powder, and garam masala.
  4. Add Turnips: Gently place turnips into the pot and mix well. Add whole spices (cardamoms, bay leaves) and pour in enough water to cover the ingredients.
  5. Slow Cook Overnight: Cover the pot with a tight-fitting lid, sealing it with dough for an authentic slow-cooked effect. Allow the dish to simmer on low heat for 6-8 hours or overnight.
  6. Final Touch: Before serving, gently stir to mix flavours. The turnips should be tender, soaking up the rich mutton gravy.

Serving Suggestions
Traditionally, Shab Deg is enjoyed with Kashmiri rice or freshly baked sheermal (sweet saffron-flavoured bread). Garnish with fresh coriander or fried onions for added aroma.

Bringing Shab Deg back to our kitchens is not just about reviving an old recipe; it’s about preserving the culinary heritage of Jammu and Kashmir. If you try this dish, share your experience and let us keep these forgotten flavours alive!

Neerja Bhatnagar

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