An eccentric dish shab daig is! This treat directly comes from Kashmir. Shab means night and daig means a large cooking pot. Shab daig means cooking the dish overnight in a low flame. Shab daig consists of turnip, mutton and beef meatballs with spices. All the ingredients are cooked overnight for an enhanced flavour. It is a winter speciality in Kashmir.
- 1 lb. lamb, cut into bite-sized pieces
- 3 cups basmati rice, rinsed and soaked in cold water for 30 minutes
- 4 tbsp. oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- 2 tsp. cumin seeds
- 4 green cardamom pods, crushed
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. paprika
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- Salt to taste
- 4 cups water
- Fresh cilantro for garnishing
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the chopped onions and sauté until they are golden brown.
- Add the minced garlic and ginger and sauté for 1-2 minutes.
- Add the cumin seeds, crushed green cardamom pods, cinnamon stick, and bay leaves. Sauté for 1-2 minutes.
- Add the coriander powder, cumin powder, paprika, turmeric powder, red chili powder, and salt. Mix well.
- Add the lamb pieces to the pot and stir well to coat them with the spice mixture.
- Add 4 cups of water to the pot and bring the mixture to a boil.
- Once it comes to a boil, reduce the heat to low and cover the pot with a lid.
- Let the lamb cook on low heat for 2-3 hours, or until it is tender.
- Drain the soaked rice and add it to the pot with the lamb. Mix well.
- Add enough water to cover the rice and lamb by about 1 inch.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
- Let the rice cook on low heat for 1-2 hours, or until it is cooked through.
- Once the rice is cooked, remove the cinnamon stick and bay leaves and discard.
- Serve hot, garnished with fresh cilantro.
Enjoy your delicious Shab daig!
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