Shab deg
 Shab deg | |
| Alternative names | Shab daig |
|---|---|
| Place of origin | Kashmir |
| Region or state | Kashmir |
| Serving temperature | Hot |
| Main ingredients | Mutton, turnip |
Shab deg or shab daig (Kashmiri pronunciation: [ʃab deːg]) is slow-cooked turnip and mutton stew, traditionally left to simmer overnight. "Shab" means 'night' and "daig" means 'cooking pot' in the Persian language. The dish has been described as Mughlai[1] origin from the Kashmir Valley.[2]
References
[edit]- ^ McCulloch, Victoria (2016). Rajasthan, Delhi & Agra. p. 25.
- ^ "Business Today". Business Today. Vol. 24, no. 18–21. Calcutta. 13 September 2015. p. 25.