Shab Deg with Butter Naan

Instructions

1. 1

   Preparation

   • Wash the mutton pieces thoroughly and pat them dry with paper towels.
   • Peel the turnips and cut them into large, even-sized quarters.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
2. 2

   Brown the Mutton and Turnips

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • Add the turnip quarters and fry until they are golden brown on all sides. Remove with a slotted spoon and set aside.
   • In the same ghee, add the mutton pieces in a single layer, working in batches if necessary to avoid overcrowding. Brown the mutton well on all sides. This searing process is crucial for developing a deep flavor. Remove the browned mutton and set aside.
3. 3

   Build the Gravy Base

   • In the same pot, add the whole spices: bay leaf, black and green cardamoms, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they become fragrant.
   • Add the thinly sliced onions and cook, stirring frequently, until they turn a deep golden brown, which can take 12-15 minutes. Be patient as this forms the color and base flavor of the gravy.
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
4. 4

   Incorporate Spices and Yogurt

   • Reduce the heat to low. Add the powdered spices: Kashmiri red chili, fennel, dry ginger, turmeric, and coriander powder. Stir for 30 seconds to toast them lightly.
   • Slowly pour in the whisked yogurt, a little at a time, while stirring continuously and vigorously. This prevents the yogurt from curdling. Continue to cook for 5-7 minutes until the masala is well-cooked and you see oil separating at the edges.
5. 5

   Slow Cook the Mutton

   • Return the browned mutton pieces to the pot. Add the salt and stir well to coat the mutton with the masala.
   • Pour in 4 cups of warm water and bring the mixture to a boil over high heat.
   • Once boiling, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer gently for 2.5 to 3 hours. The mutton should be about 80% cooked and tender.
6. 6

   Add Turnips and Finish Cooking

   • Gently add the fried turnip quarters to the pot.
   • Cover and continue to simmer for another 45-60 minutes, or until both the mutton and turnips are completely fork-tender and the gravy has thickened to a rich, luscious consistency.
   • Stir in the garam masala and the saffron-infused milk. Let it simmer for a final 5 minutes to allow the flavors to meld.
7. 7

   Rest and Serve

   • Turn off the heat and let the Shab Deg rest, covered, for at least 20-30 minutes before serving. This resting period is essential for the flavors to deepen.
   • Garnish with freshly chopped coriander leaves and serve hot with Kashmiri naan, roti, or steamed basmati rice.