Slow-cooked mutton curry in a dark clay pot with curry leaves and green chillies

3 startersWeekendKebabs

Beyond the Curry: 3 Regional Indian Mutton Starters to Try This Weekend

Name: 3 Regional Indian Mutton Starters for Weekends
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 Mutton Galouti Kebab; 4 Mutton Shammi Kebab; 450 g Mutton Ribs & Chops (Rajasthan); 2 tbsp Ghee; 6 Garlic, crushed; 2 tsp Black pepper, crushed; 1 tsp Kashmiri chilli powder; 1 tbsp Lemon juice; Salt (to taste); Mint chutney (to serve); 1 Onion, thinly sliced; Lemon wedges (to serve); Rumali roti or ulte tawa paratha (to serve)

Lucknow galouti, Awadhi shammi and Rajasthani-style pepper chops. Three starters from three packs, so one weekend covers the lot.

Total time

45 m

all three starters

Serves

as starters

Starters

one pack each

Difficulty

Easy

pan only

Raw materials

Galouti and shammi are ready-to-cook kebabs. The chops are cooked in a hot pan with pepper and garlic.

Mutton Galouti Kebab

200 g · 6 pcs · 1 pack · 18% off

₹500₹610

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Mutton Shammi Kebab

200 g · 4-6 pcs · 1 pack · 10% off

₹356₹395

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Mutton Ribs & Chops (Rajasthan)

450 g · 1 pack · 3% off

₹590₹610

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Method

Start the chops first, then pan-fry the kebabs while they rest.

01
Get set
Take everything out of the fridge 15 minutes ahead. Do not wash the mutton. Slice the onion and set out the chutney, lemon and bread.
02
Rajasthani-style pepper chops
Rub the chops with garlic, pepper, chilli powder, lemon juice and salt and leave them for 20 minutes. Pressure cook them for 4 to 5 whistles with a little water, or simmer for about 40 minutes, until tender.
03
Crisp the chops
Heat 1 tablespoon ghee in a wide pan over high heat. Sear the cooked chops for 3 to 4 minutes per side until crusted and dark at the edges.
04
Lucknowi galouti
Heat the tawa or a non-stick pan on medium heat with a little ghee. Place the galouti kebabs in the pan and cook for 3 to 4 minutes per side until browned and hot all the way through. Handle gently: they are soft by design.
05
Awadhi shammi
In the same pan, shallow-fry the shammi kebabs over medium heat for 3 to 4 minutes per side until golden and heated through.
06
Plate and serve
Serve the three starters together with mint chutney, sliced onion, lemon wedges and warm bread.

Questions

What is the difference between galouti and shammi?+

Galouti is a very soft kebab from Lucknow, meant to melt in the mouth. Shammi is firmer, made with ground meat and lentils or chana dal, and holds its shape for shallow frying.

Can I do these in an air fryer?+

Yes. Air fry the kebabs at 180 degrees C for 8 to 10 minutes, turning once, until hot through. The chops are better cooked first, then finished in the pan.

Can I make just one?+

Yes. Each starter is cooked from its own pack, so make one or all three.

Pick your starters

Fresh kebabs and chops from Meatigo, delivered to your door.

Shop mutton on Meatigo

3 cuts · 3 packs

₹1,446

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