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

Kashmiri Shab Deg is a slow-cooked meatball and turnip curry from the Kashmiri cuisine. This rich and flavorful dish is made with tender meatballs, made from minced meat and spices, cooked in a thick gravy with turnips. The slow cooking process allows the flavors to meld together, resulting in a delicious and aromatic curry. It is traditionally served with steamed rice or naan bread.

3.7
21 Rating -
Rate
Non Vegdiet
3hr 45minstotal
45minsPrep
3hr Cook
3hr 45m.total
45m.Prep
3hr Cook
Kashmiri shab deg-slow cooked kashmiri meat ball & turnip curry
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ingredients serve

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

  • 125 gram Minced Meat
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/2 Onions, Sliced
  • 1/4 teaspoon Coriander Powder
  • 0.13 cup Tomato Puree
  • 0.13 cup Yogurt
  • 1/2 cup Water
  • 1 Turnips, Peeled And Diced
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
793
calories per serving
51 g Fat55 g Protein27 g Carbs10 g FiberOther

Current Totals

  • Fat
    51g
  • Protein
    55g
  • Carbs
    27g
  • Fiber
    10g

MacroNutrients

  • Carbs
    27g
  • Protein
    55g
  • Fiber
    10g

Fats

  • Fat
    51g

Vitamins & Minerals

  • Calcium
    274mg
  • Iron
    8mg
  • Vitamin A
    329mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    66mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    8mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    198mg
  • Manganese
    7mg
  • Phosphorus
    609mg
  • Selenium
    27mcg
  • Zinc
    12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp