Shabdeh

Shabdeh, also spelled "Shab Degh" or "Shab Deg," is a traditional Kashmiri dish, specifically a meat curry slow-cooked overnight. The name literally translates to "night pot" or "night stew," referencing the prolonged cooking process and the vessel traditionally used.

The core of Shabdeh is usually lamb or mutton, though occasionally goat meat can be used. The meat is cooked with a blend of spices, including Kashmiri chili powder, ginger, garlic, and various aromatic spices. A key element is the use of dried cockscomb flowers (mawal) which impart a distinctive color and flavor. Saffron is also commonly included, adding to the dish's richness and aroma.

Traditionally, Shabdeh is cooked in a heavy-bottomed copper pot ("deg") over a very low heat or embers throughout the night. This slow cooking process allows the flavors to meld and the meat to become incredibly tender. The resulting curry is thick, intensely flavorful, and aromatic.

While originally a dish prepared at home, Shabdeh is now also found in some restaurants specializing in Kashmiri cuisine. Modern preparations may utilize pressure cookers or other methods to shorten the cooking time, although the traditional overnight method is still considered the most authentic and results in the most nuanced flavor profile. Shabdeh is typically served with rice or roti.