Shab-e-Daig by Shireen Anwer

Ingredients for Shab-e-Daig:

• Oil 1 cup
• Minced meat 500 gm
• Mutton 500 gm
• Salt as required
• Red chili powder 2 tsp
• Turmeric 1 tsp
• Coriander 2 tsp
• All spice powder 1 tsp
• Nutmeg mace 1 tsp
• Green chilies 2-3
• Coriander leaves 1 bunch
• Ginger garlic paste 2 tsp
• Ginger chopped for garnishing
• Yogurt 1-1/2 to 2 cup
• Onion 300 gm
• Carrot 300 gm
  

Method:

1. First, 1/2 tsp put nutmeg mace, 1 onion out of 300 gm, 1 big spoon out of 1-1/2 to 2 cup, green chilies, 1 tsp red chili powder, turmeric, 1 tsp coriander, 1/2 tsp ginger garlic paste and coriander leaves in mince and grind it. Then make koftay of middle size and keep it.
2. Now cut remaining onion finely and fry until golden.
3. Then put fried onion, remaining ginger garlic paste, salt, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp coriander and little water in blender and blend it. Then put in pan and roast until fatty come clear.
4. Then put mutton. When it boils little, put ready koftay with caution. Together put 2 glass or water and cook until tender.
5. When meat half tender, then add big pieces of carrot.
6. Carrot tender and masala becomes thick, put all spice powder, take out in dish, sprinkle finely chopped ginger and finely chopped coriander on top and serve.