Shab deg
Kashmiri dish
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]