Kata Kat Recipe

Ingredients

Mutton Kidney 10

Mutton Brain 5

Mutton Heart 8

Mutton Chops 8

Butter ¼ cup

Oil ½ cup

Onion 1 cup (chopped)

Tomato 1 cup (chopped)

Green chili 4 – 5 (sliced)

Red chili powder 1 tsp

Turmeric powder ½ tsp

Salt to taste

Ginger garlic paste 2 tbsp

Lemon juice 2 tbsp

Ginger 1 tbsp (thinly sliced)

Fresh coriander ½ bunch (chopped)

Kata Kat Spice 2 tbsp

For Kata Kat Spice:

Aniseed 2 tbsp

Cumin 2 tbsp

Coriander 2 tbsp (whole)

Whole red chili 10 – 12

Zafarani all spice 1 tbsp

Dry fenugreek 2 tbsp

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Cooking Directions

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.