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]
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References
edit- ^ McCulloch, Victoria (2016). Rajasthan, Delhi & Agra. p. 25.
- ^ "Business Today, Vol-24, Issue no.-18-21". Calcutta. p. 25.
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