Lakhshmi Chowk Desi Katakat Recipe

2016-01-12

Kata-Kat or sometimes called Taka-Tak is a very popular dish originally from Karachi, Sindh but very common throughout Punjab province, you will see it being cooked on large size tawah on the food streets across Lahore. Its a great way to benefit from the nutrients of mutton brain, kidneys and liver.

Ingredients

  • Mutton kidneys 4
  • Mutton chops 250 gm
  • Brain 2
  • Onion 1 cup chopped
  • Tomatoes chopped 4
  • Green chilies chopped 4
  • Chili powder 3 tsp
  • Ghee ½ cup
  • Fenugreek leaves 2 tbsp
  • Yogurt ½ cup
  • Salt 1 ½ tsp
  • Ginger sliced 2 tbsp
  • Coriander leaves ½ bunch
  • Garlic water 4 ounce
  • Katakat masala 3 tsp heaped
  • Katakat Masala Ingredients:
  • Small cardamom ¼ cup
  • White cumin 2 cups
  • Cloves ¼ cup
  • Nutmeg 2
  • Cinnamon ¼ cup
  • Coriander powder 1 cup
  • Coconut powder 1 cup
  • Whole coriander 1 cup
  • Black pepper ½ cup
  • Mace ¼ cup
  • Poppy seeds ¼ cup
  • Large cardamom 16-18
  • Fennel seeds ¼ cup
  • Kachri 1 cup

Method

Step 1

On a tawa put some water, add kidneys and mutton chops, keep chopping constantly until small pieces are made with a help of katakat meat cleaver.

Step 2

Add garlic water with finely chopped onion and tomatoes, ginger slices and green chilies, add salt, chili powder and brain, again sprinkle with garlic water and keep doing katatkat with 2 special spoon.

Step 3

Add coriander leaves, ghee and yogurt, cook well, lastly sprinkle katakat masala, kasori methi, coriander leaves, keep shredding/katatkat with help of a cleaver. When everything is cooked and ghee comes on top, serve with nan.

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