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.
