Canarian-style Shab Daig

Ingredients

In the original Kashmiri Shab Daig, the dish is typically prepared with a combination of meat, yogurt, and a variety of Kashmiri spices. However, in this Canarian adaptation, we replace the yogurt with local Canarian ingredients like potatoes, carrots, and bell peppers. Additionally, we incorporate Canarian spices and flavors to create a unique fusion of cuisines. We alse have the original recipe for Shab daig, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into cubes 500g (1.1 lb) beef or lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the meat cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, and paprika. Cook for a minute to release the flavors.
4. 4.
   Add the diced potatoes, sliced carrots, and diced bell peppers to the pot. Mix well to coat the vegetables with the spices.
5. 5.
   Pour in the beef or vegetable broth, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Canarian-style Shab Daig hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Beef or lamb — Choose lean cuts of meat for a healthier option, and trim any excess fat before cooking.
• Bell peppers — Use a combination of red and green bell peppers to add vibrant colors to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or Kashmiri red chili powder.
• Serve the Canarian-style Shab Daig with crusty bread or Canarian papas arrugadas (wrinkled potatoes) for a complete meal.
• You can make this stew in advance as the flavors develop even more when reheated the next day.
• Feel free to adjust the spices according to your taste preferences.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to create a creamier texture.

Serving advice

Serve the Canarian-style Shab Daig in deep bowls, garnished with fresh cilantro. Accompany it with Canarian papas arrugadas or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some paprika or Kashmiri red chili powder on top of the stew before serving. You can also add a drizzle of olive oil for an extra touch of richness.