Shab Degh

Published under: Mutton

Lamb Mince – 125 gms
Lamb – 250 gms, cubed
Peppercorns – 12
Chana Dal – 1 tblsp
Garam Masala Powder – 1/2 tsp
Onions – 2
Red Chillies as per taste
Salt as per taste
Ghee – 1 cup
Cinnamon – 2 one inch sticks
Turnips – 8
Powdered Cloves – 10
Potatoes – 250 gms
Brown Cardamoms – 4, peeled and powdered
Eggs – 8
Curd – 250 gms
Ginger – 1 inch piece, grated
Coriander Powder – 1 tblsp, dry roasted
Coriander Leaves – 2 bunch
Turmeric Powder – a pinch
Green Chillies – 12

1. Grind the mince with chana dal, peppercorns, garam masala powder, 1 onion and salt to a very smooth paste.
2. Form into lime-sized balls and fry in ghee till dark brown.
3. Remove and keep aside.
4. Clean and scrape the turnips.
5. Pierce with a fork, rub in salt and keep aside in the sun for 60 minutes.
6. Peel the potatoes and cut into two.
7. Hard boil the eggs, peel and keep aside.
8. Cut lamb into small pieces, wash well and put into a very large pan.
9. Add coriander, turmeric powder, red chilli powder, salt, cinnamon, cloves and cardamoms.
10. Mix well with the lamb.
11. Beat curd till smooth.
12. Add ginger, coriander leaves, green chillies, hard-boiled eggs, fried mince balls, turnips, potatoes and sliced onions.
13. Add 3 cups of water and cover with a tight lid.
14. Put in the oven on a low heat (300F) to cook for 1 to 1 1/2 hours.
15. When the meat is ready, take it out of the oven. The liquid should form a thick gravy.
16. Serve hot.

Arthi Balaji
Arthi Balaji
An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.

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