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Kabab-e-daygi
Pot-cooked lamb kebab
کباب دیگی (kabab-e daygi): Kabul's 'pot kebab' of lamb slow-cooked with onion, tomato and spices in its own juices
Daygi means from the pot, and this is the kebab Kabul families make when there is no grill or the weather is too cold for one: chunks of lamb browned hard, then left to cook slowly with onions, tomato, garlic and green chilli in a covered deg, with barely any water, until the meat is soft and coated in a thick, concentrated sauce. It is a Friday lunch and party dish, set out with stacks of naan, raw onion and radishes and a bowl of yogurt. The flavour is deep and meaty with black pepper and coriander seed. Adding water early to stop it sticking just boils the lamb; trust the onions and tomatoes to give up their juice and keep the heat low. Chef's tip: uncover for the final 10 minutes and let the sauce fry in the rendered fat, which gives the glossy finish that makes it a kebab rather than a stew.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 4 tbsp sunflower oil
- 2 ¼ lb boneless lamb shouldercut into 4 cm chunks
- 3 onionsthinly sliced
- 5 cloves garliccrushed
- 2 cm piece fresh gingergrated
- 1 /2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp red chilli flakes
- 1 ½ tsp salt
- 3 ripe tomatoeschopped
- 2 green chilliesslit
- ½ cup wateronly if needed
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Method
0/6 doneStep 1: Heat 4 tbsp sunflower oil in a heavy casserole over a high heat and brown 2 ¼ lb boneless lamb shoulder in two batches for 4–5 minutes each, until well coloured. Lift out.
10 minStep 2: Lower the heat to medium, add 3 onions and fry for 10 minutes until soft and golden.
10 minStep 3: Return the lamb with any juices, add 5 cloves garlic, 2 cm piece fresh ginger, 1 /2 tsp ground turmeric, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground black pepper, 1 tsp red chilli flakes and 1 ½ tsp salt and stir for 2 minutes.
2 minStep 4: Add 3 ripe tomatoes and 2 green chillies and stir well.
Step 5: Cover tightly and cook over the lowest heat for 70–80 minutes, stirring every 20 minutes, until the lamb is very tender; add ½ cup water only if it starts to catch.
75 minStep 6: Uncover, raise the heat to medium and cook for 8–10 minutes, stirring, until the sauce is thick, the oil separates and the meat looks glossy. Serve with naan.
10 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 48 g
- Carbs
- 14 g
- Fat
- 41 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kabab-e-daygi take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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