Ingredients
- 4 lamb or goat kidneys
- 2 lamb or goat hearts
- 2 lamb or goat brains
- 4 lamb or goatmeat chops
- (1) 1 tsp. garlic paste
- (2) 1 tsp. ginger paste
- (3) 1 tsp. chili powder
- (4) 1 tsp. whole red chili crushed
- (5) 1 tsp. coriander crushed
- (6) 1 tsp. cumin seeds
- (7) 1 tbsp. dried fenugreek leaves
- (8) 1\4 tsp. ground mace ( javetri )
- (9) 1 tsp. ground turmeric
- (10) 1\2 tsp. ground cinnamon
- (11) 1\2 tsp. aniseed
- 1 tsp.salt
- 1\2 cup oil
- 1" fresh ginger cut into thin stripes
- 2-3 tbsp. fresh coriander leaves
- 2 green chilies
- 1 tbsp. lemon juice |
Direction
1.Remove excess fat from the meat. Wash and pat dry. Cut the kidney
and heart into small pieces. Leave the lamb chops whole.
2. Boil 2 cups of water with 1\2 tsp. of turmeric. Add the brains
and boil for two minutes. Discard the water roughly chop the brain
and put it aside.
3. Put the kidney, heart and chops in a sauce pan. Add garlic ginger
paste, chili powder, crushed chilies, crushed coriander, cumin
seeds, fenugreek leaves, mace, turmeric, cinnamon, aniseeds and
salt. Cook for 5-10 minutes. No need to add water as the meat will
release its own water.
4.Heat oil in shallow, heavy frying pan or a griddle or tava and add
onions and stir fry for few minutes then add tomatoes brains and
kidney mixture. Stir fry for about 5 minutes on high heat. There are
special knives that are used to stir fry kat-a-kat but you can use
any spoon that has sharp edges. While stirring also chop the meat.
Once you feel that chops are tender and can be easily cut into small
pieces add brains, chopped coriander leaves, ginger stripes and
chopped green chilies. Stir fry for about 8 more minutes. Just
before taking of from the heat add lemon juice.
5. Serve hot with nan or chappati, raita and onion salad. |
| Kat-a-kat
is a concoction of goat or lamb meat cooked in butter on a tawa and
containing the animal organs such as kidney, heart, brain, sometimes
testicles and meat chops. The dish is very popular in Pakistan,
specially in Lahore, Karachi and Peshawar. Many side street vendor
stalls serve this specialty. |
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