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{{Short description|Kashmiri dish}} |
{{Short description|Kashmiri dish}} |
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[[File:Shabdeg (Shab Daig).JPG|thumb|right]] |
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[[File:Svadbarski_Kupus.jpg|thumb|right|alt=Shab deg or shab daig is slow cooked turnip and mutton stew, traditionally left to simmer overnight.]] |
[[File:Svadbarski_Kupus.jpg|thumb|right|alt=Shab deg or shab daig is slow cooked turnip and mutton stew, traditionally left to simmer overnight.]] |
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'''Shab deg''' or '''shab daig''' ({{IPA-ks|ʃab deːg}}) is slow cooked [[turnip]] and [[Lamb and mutton|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 [[Mughal Empire|Mughlai]]<ref>{{cite book |last1=McCulloch |first1=Victoria |title=Rajasthan, Delhi & Agra|url=https://archive.org/details/rajasthandelhiag0000mccu_q9k0/page/24 |page=25 |date=2016}}</ref> origin from the [[Kashmir Valley]].<ref>{{cite magazine |title=Business Today, Vol-24, Issue no.-18-21|url=https://archive.org/details/dli.calcutta.05350/page/n123 |page=25 |location=Calcutta}}.</ref> |
'''Shab deg''' or '''shab daig''' ({{IPA-ks|ʃab deːg}}) is slow cooked [[turnip]] and [[Lamb and mutton|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 [[Mughal Empire|Mughlai]]<ref>{{cite book |last1=McCulloch |first1=Victoria |title=Rajasthan, Delhi & Agra|url=https://archive.org/details/rajasthandelhiag0000mccu_q9k0/page/24 |page=25 |date=2016}}</ref> origin from the [[Kashmir Valley]].<ref>{{cite magazine |title=Business Today, Vol-24, Issue no.-18-21|url=https://archive.org/details/dli.calcutta.05350/page/n123 |page=25 |location=Calcutta}}.</ref> |
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Latest revision as of 07:24, 29 February 2024
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, Vol-24, Issue no.-18-21". Calcutta. p. 25.
{{cite magazine}}: Cite magazine requires|magazine=(help).