Shab deg

This article is about the dish. For other uses, see Shab deg (disambiguation).

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]

Shab deg

Shab deg
Alternative names	Shab daig
Place of origin	Kashmir
Region or state	Kashmir
Serving temperature	Hot
Main ingredients	Mutton, turnip
Media: Shab deg