To start making the Shab Deg recipe, start by slowly adding water to the whole wheat flour to make a firm dough. This dough is used to seal the container. When ready, set it aside.
Gather all the ingredients on the counter and prepare as above, such as grinding the almonds and poppies into a paste and set aside.
Peel and wash the radish, cut into halves or quarters, and set aside. Soak saffron in milk and store in the refrigerator for a richer color.
Take a large mixing bowl and combine all the ingredients required to make the kofta and mix well to form a dough.
Pinch a lemon-sized ball out of the dough, roll and shape it into a kofta and set aside.
Heat ghee in a thick bottomed vessel called DEG and fry the radish until golden brown. Collect them and set aside.
Add coriander seeds, cardamom and cloves to the remaining ghee and wait for them to pop.
Add the lamb and sauté for at least 5 minutes. Now add the ginger garlic paste and fry for a few more minutes.
Season with paprika, coriander powder and salt. Mix well and add the stirred curd/yogurt. Keep stirring until the curd is well blended with the spices.
Add garam masala powder and some water, stir quickly and boil the gas. Cover and simmer for one hour.
Add water (preferably warm) and fried onions. Mix and add radish and meatballs.
Check the salt again and adjust if necessary. Cover the dough with a suitable lid and seal the sides with dough.
Leave on very low flame for another 2 hours.
Once the curry is done, carefully break the seal and remove the lid.
Stir in the saffron milk, garnish with some chopped coriander or kasuri methi and then drizzle with some cream/malai sauce.
Serve with Shab Deg Gila Rice or Naan, Bundy Raita and a plate of onion salad.
