Shab-Degh

Prep Time : 15 mins

Cook Time : 1hr on low flame

Servings : 10

Difficulty Level : Moderate

Ingredients:

For Koftas

1. Ground mince of your choice – mutton is used in the original recipe – 500 gms
2. Finely chopped onions 2 tbs
3. Mint 2 pinch
4. Saunf powder 2 pinch,
5. Garam masala ½ tsp
6. Khus khus paste 1 tsp
7. Oil 150 gms
8. Whole Garam Masala
   1. Tez Patta 4
   2. 4 – 5 Green Elaichi
   3. 4-5 Cloves
   4. 1 inch Cimanom Stick
   5. 6-7 Black Pepper
9. Sattu powder/Besan ¼ -½ tsp (for binding)

For Curry

1. Mutton 500 gms
2. 300 gms turnips (shaljam)
3. 300 gms cauliflowers
4. 300 gms carrots
5. 300 gms potatoes
6. 5 eggs
7. Ginger 50 gm
8. Garlic  50 gm
9. Onion 250 gms
10. Bhuna chana 50 gms
11. Khus Khus 20 gms
12. Haldi powder ½ tsp
13. Coriander powder 2 tbs
14. Red chilli powder 4 tsp
15. Browned onion 50 gm
16. Curd 200 gm
17. Cumin powder ¼ tsp
18. Shah Jeera 1/4 tsp
19. Garam Masala 1/2 tsp
20. Sugar 1 tsp
21. Salt to taste

Preparation

Key here is to prep-prep-prep.

1. Boil eggs
2. Cut vegetables in large chunks and saute/bake/deep fry
3. Mix all the kofta ingredients and form half into meat-balls
4. With the other half, make nargisi kofte – cover boiled eggs with the kofta mix and bind well

Now let’s get cooking….

Cooking Method

1. Heat ghee or oil, add ginger garlic paste, onion and saute till onions are translucent.
2. Half cook mutton
3. Add haldi, coriander powder, salt and red chilli powder. Saute till oil comes on the sides of the pan and add curd. Cook on low flame.
4. Add water to make into a thin gravy and bring to boil.
5. Put kofta in and cook for some time
6. When Kofta’s are hard put in vegetables
7. Turn down the heat and add all the vegetables and koftas that you have made earlier with great care. Don’t stir!
8. Cover with a strong lid and keep on the lowest possible heat.
9. Let it cook till meat balls get cooked in the gravy. Check the meat if its tender and remove from heat. (45 mins to 1 hr)
10. Garnish and serve.

When Nani was young (in 1950’s) this dish used to cook overnight in an earthen ware pot.

It’s easy to cook IF Prep is done well 🙂