Shab Deg

1. 1
   prep · ~10 min

   Prepare the mutton and turnips.

   1.Wash the mutton pieces and drain well.

   2.Peel the turnips and keep them whole if small or halve them if large.

   3.Whisk the yogurt in a bowl until smooth.
2. 2
   saute · ~10 min

   Brown the onions and spices.

   1.Heat ghee in a heavy pot over medium heat.

   2.Add cinnamon, green cardamom, black cardamom, cloves, black peppercorns, and bay leaf.

   3.Stir for 30 seconds until fragrant.

   4.Add sliced onion and cook until lightly golden, 6 to 8 minutes.

   5.Add garlic and ginger and cook for 1 minute.

   TIPKeep the heat moderate so the whole spices bloom without burning.
3. 3
   saute · ~10 min

   Sear the mutton.

   Add the mutton and cook, stirring often, until the pieces lose their raw color and pick up light browning on the edges, about 8 to 10 minutes.

4. 4
   mix · ~4 min

   Add the yogurt and ground spices.

   1.Lower the heat.

   2.Stir in the whisked yogurt a little at a time.

   3.Add fennel powder, dry ginger powder, red chili powder, turmeric powder, and salt.

   4.Mix well until the masala coats the mutton.

   TIPAdding yogurt gradually keeps it smooth and helps prevent splitting.
5. 5
   simmer · ~90 min

   Add water and start the slow cook.

   Pour in the water and add the green chili. Bring the pot to a gentle simmer, then cover and cook on very low heat for 1 1/2 hours, stirring once or twice.

6. 6
   simmer · ~60 min

   Cook the turnips in the stew.

   Add the turnips, cover again, and continue cooking on low heat for 45 to 60 minutes, until the mutton is tender and the turnips are soft but still holding their shape.

   TIPDo not stir too roughly after adding the turnips or they may break apart.
7. 7
   rest · ~10 min

   Let the stew rest briefly.

   Turn off the heat and let the Shab Deg sit covered for 10 minutes so the flavors settle and the broth thickens slightly.

8. 8
   serve

   Serve the Shab Deg hot.

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