Shab-e-Daig by Chef Tahira Mateen

Ingredients:

• Mutton chops 700 gm
• Ghee 3/4 cup
• Onion 1 cup
• Ginger garlic paste 1 tbsp
• Salt to taste
• Red chili powder 1 tsp
• Degi mirch 1 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 1 tbsp
• Yogurt 1/2 cup
• Sugar 2 tbsp
• Zaffrani garam masala powder 1 tsp
• Roasted cumin 1 tsp
• Chopped ginger 1 tbsp
• Coriander 1/2 bunch
• Green chili 6-8
• Shaljam 1/2 kg
• Carrot 1/2 kg
• Flour for pan seal
• Chapati for serving
• Naan for serving

For Koftay:

• Beef mince 1/2 kg
• Onion 1
• Ginger garlic paste 1 tsp
• Salt to taste
• Red chili powder 1 tsp
• Whole green chili 2
• Coriander 1/2 bunch
• Zaffrani garam masala 1 tsp
• Roasted chickpea 2 tbsp
• Poppy seeds 1 tbsp
• Egg 1
  

Method:

1. Heat ghee in pan and fry onion. Then take it out and mash it.
2. Fry shaljam and carrot in ghee and add meat in it.
3. Together put ginger garlic paste, degi mirch, turmeric powder, coriander powder, zaffrani garam masala and roasted cumin.
4. Now add koftay, put some water and together add shaljam and carrot.
5. Then put salt, seal cover with flour dough and cook on low flame for 30 minutes.
6. In end, add all spice powder, roasted cumin, coriander, chopped ginger and green chilies.
7. Serve with hot chapati and naan.