Ingredients
-
10 Mutton Kidney
-
5 Mutton Brain
-
8 Mutton Heart
-
8 Mutton Chops
-
¼ Cup Butter
-
½ Cup Oil
-
1 Cup Onionchopped
-
1 Cup Tomatoeschopped
-
4-5 Green ChiliesslIced
-
1 tsp Red Chili Powder
-
½ tsp Turmeric Powder
-
Saltacc. to taste
-
2 tbsp Ginger Garlic Paste
-
2 tbsp Lemon juice
-
1 tbsp Gingerthinly slIced
-
½ bunch Fresh Corianderchopped
-
2 tbsp Kata Kat Spices
-
Kata Kat Spices
-
2 tbsp Aniseed
-
2 tbsp Cumin (Zeera)
-
2 tbsp Coriander seeds (Sabut Dhaniya)
-
10-12 Whole Red Chilies
-
1 tbsp Zafarani All Spice
-
2 tbsp Dry Fenugreek leaves
Description
Mutton Kata Kat is a Pakistan-originated traditional cuisine, most popular throughout the street foods of Karachi for its unique cooking technique and explosive flavors. This appetizingly toothsome Mutton Kata Kat is a combination of various mutton organs (kidneys, testicles, heart, lungs, liver, brain, and mutton chops). The highlight of this dish is the rhythmic chopping and mixing technique used to enhance the flavors and create a delectable harmony of textures.
Here’s the recipe for this amazingly flavorful and toothsome Mutton Kata Kat;
Directions
- Roast all the Kata Kat Spices.
- Grind to a fine powder.
- Preserve in an airtight jar.
- Cut kidneys and hearts into small pieces.
- Boil mutton chops until half done.
- Boil mutton brain in 1 cup water (boil for 2 to 3 minutes)
- Drain and cut into small pieces.
- Add kidney, heart, and boiled chops to a pan.
- Add red chili powder, turmeric powder, salt, and ginger garlic paste.
- Cook for 10 minutes.
- Heat oil in a pan.
- Add onion, tomatoes, chops, and fried kidney mixture.
- Cook for about 10-15 minutes.
- Add boiled brain when chops are tender.
- Add kata kat spice, ginger, and green chili.
- Fry for about 5 minutes.
- Finally, add the lemon juice and dish it out.
- Garnish with butter and coriander.
- Serve hot with naan.
