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Kata Kat Recipe By Chef Zakir

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Anum from Karachi
Ingredients
  1. • Mutton Kidney 10
  2. • Mutton Brain 5
  3. • Mutton Heart 8
  4. • Mutton Chops 8
  5. • Butter ¼ cup
  6. • Oil ½ cup
  7. • Onion 1 cup (chopped)
  8. • Tomato 1 cup (chopped)
  9. • Green chili 4 – 5 (slIced)
  10. • Red chili powder 1 tsp
  11. • Turmeric powder ½ tsp
  12. • Salt to taste
  13. • Ginger Garlic paste 2 tbsp
  14. • Lemon juIce 2 tbsp
  15. • Ginger 1 tbsp (thinly slIced)
  16. • Fresh Coriander ½ bunch (chopped)
  17. • Kata Kat SpIce 2 tbsp
  18. • For Kata Kat SpIce:
  19. • Aniseed 2 tbsp
  20. • Cumin 2 tbsp
  21. • Coriander 2 tbsp (whole)
  22. • Whole red chili 10 – 12
  23. • Zafarani all spIce 1 tbsp
  24. • Dry Fenugreek 2 tbsp
Method
  • • For Kata Kat Spice: Roast aniseed, cumin, whole coriander, whole red chili, zafarani all spice and dry fenugreek leaves and then grind well.
  • • Preserve in an air tight jar.
  • • For Kata Kat Preparation: Cut kidneys and heart in small pieces.
  • • Then boil mutton chops until half tender.
  • • Boil one cup water in a pan and put brain and boil for 2 to 3 minutes.
  • • Now take out from water and cut into small pieces.
  • • Now add kidney, heart and boiled chops in a pan.
  • • Then add red chili powder, turmeric powder, salt and ginger garlic paste and cook for 10 minutes.
  • • Heat oil in a fry pan and add onion.
  • • Then add tomatoes, chops and fried kidneys mixture and cook 5 to 10 minutes more.
  • • When chops are tender, then add boiled brain and add kata kat spice.
  • • Now add ginger and green chili and fry for five minutes.
  • • Finally mix in lemon juice and take out in platter.
  • • Garnish with butter and coriander.
  • • Serve hot.
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Reviews & Discussions

where is urdu???

  • Muhammad, Faisalabad
  • Fri 30 Sep, 2016

My friend is invited at my place on Eid 2nd day. I am thinking to make 2 recipes myself and my mother will make the dessert. This Kata Kat recipe will surely be one of those dishes. I liked its way of cooking.

  • Affera, Lahore
  • Wed 31 Aug, 2016