Shab Daig

 

Shab Daig (شب دیگ) is by origin a dish of Kashmir but widely liked across the country or subcontinent or across the globe where peoples of the said origin are residing. It is not only delicious but its main ingredients (Beef & Turnip) are very much helpful for the better health of human body.

Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to make it in simple, easy and quick way to add an interesting main course meal dish: However for detail recipe please click on the link below:-

https://youtu.be/InwNemKtkOY

 

Ingredients:

Beef (گوشت): 1 Kg (Cut in small pieces washed and dried properly)

Turnip (شلجم): 1 Kg (Medium size and just peeled and prick each so that spice is absorbed well in the whole turnip)

Carrot (گاجر): 1/2 Kg (Cut in large pieces)

Onion (پیاز): 4X (Medium size cut in fine slices)

Yogurt (دہی): 1 Cup

Vanaspati (Ghee): 1/2 to 3/4 Cup

Ginger (ادرک) +Garlic (لہسن) Paste: 3 Table Spoon

Coriander Powder (دحنیا): 2 Tea Spoon

Mix Hot Spice (گرم مصالحہ): 1 Tea Spoon

Turmeric Powder (ہلدی): 1/4 Tea Spoon

Salt (نمک): 2 Tea Spoon (or as per taste)

Red Chili Powder (سرخ مرچ): 1 Tea Spoon

Kashmiri Red Chili (کشمیری لال مرچ) : 1 Tea Spoon

 

Chili Flakes (دڑا مرچ): 1/2 Tea Spoon

 

Procedure:

Step-1: Place cooking pot on medium flame and when water starts boiling add turmeric powder and stir gently.

 

Step-2: Add Turnip & Carrots one by one, mix gently and let them boil for 4~5 minutes, then strain and washed through cold water.

 

Step-3: Place clay cooking pot on medium flame and when it became hot add ghee, when it melts add onion and let it fry to golden brown.

 

Step-4: In Parallel Turnip & Carrot are boiled now strain it and wash through cold water.

 

Step-5: As the onion is getting golden brown, mean time we mix the all spices of powder form in yogurt except mix hot spice, stir thoroughly to make paste.

 

Step-6: When the onion gets brown take it out and pour whole spices in the same oil and fry a little for 2~3 minutes.

 

Step-7: When smell of spices is felt add ginger+gralic paste & fry for 2~3 minutes.

 

Step-8: Now add beef and fry further for 5 minutes and when its colour is changed add paste of already prepared yogurt, brown onion, and further cook for 3~4 minutes.

 

Step-9: Add 1 glass of water, mix gently and thoroughly, place the lid on the pot and steam cook for 10~15 minutes so that the beef could be tendered.

 

Step-10: After 15 minutes, remove the lid and further cook for 2~3 minutes in the same water.

 

Step-11: Add vegetables (Turnip & Carrot) and mix thoroughly in the gravy so that the spices are fully absorbed in the vegetables.

 

Step-12: After 5 minutes of cooking add 4~5 cup (1 Liter) of hot water in the gravy so that beef could also be tendered & reasonable amount of curry may also be produced.

 

Step-13: Place the lid on pot again and make it air tight with the kneaded flour by making a long role to further steam cook for 45 minutes.

 

Step-14: After 45~50 minutes off the flame and remove the lid & see the beef is fully tendered.

 

Step-15: Now sprinkle mix spice powder, Green Coriander fine cut, Green Chili fine cut, Ginger in Julian Cut,

 

Tip-1: Use of turmeric is helpful in reducing the bitterness of turnip.

 

Tip-2: Although cooking in clay pot is time taking but it enhance the aroma and taste of the gravy.

 

Tip-3: Remove the lid carefully so that the steam could not harm or injures anyone.

For detailed recipe please click on the link given below: