Kashmiri shab deg-slow cooked kashmiri meat ball & turnip curry Recipe

Cooking Directions

• STEP 1.In a bowl, mix minced meat with ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Shape the mixture into small meatballs and set aside.
• STEP 3.Heat oil in a pan and fry the meatballs until browned. Remove and set aside.
• STEP 4.In the same pan, add sliced onions and cook until golden brown.
• STEP 5.Add ginger-garlic paste, red chili powder, turmeric powder, and coriander powder. Cook for a minute.
• STEP 6.Add tomato puree and cook until the oil separates.
• STEP 7.Add yogurt and cook for a few minutes.
• STEP 8.Add water, turnips, and the fried meatballs. Cover and simmer for about an hour, until the meatballs are cooked through and the turnips are tender.
• STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• You can use any minced meat of your choice, such as lamb, beef, or chicken.
• For a spicier curry, add more red chili powder or green chilies.
• If you prefer a thicker gravy, you can add a paste of cashew nuts or almonds.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Kashmiri Shab Deg with steamed rice or naan bread for a complete meal.