Katakat

Katakat

Ingredients:

Lamb Kidneys 4-5

Lamb Brains 2-3

Lamb Hearts 2-3

Onion 2

Tomatoes 3 (roughly chopped)

Green Chilies 4 chopped

Ginger 1 inch piece (chopped)

Coriander leaves 1 cup

Whole Red Chilies 1 ½ teaspoon(crushed)

Cumin Seeds 1 teaspoon

Aniseeds ½ teaspoon

Dried Fenugreek Leaves 1 teaspoon

Grounded Mace ¼ teaspoon

Red Chili Powder 1 teaspoon

Coriander Powder 1 ½ teaspoon

Turmeric Powder 1 teaspoon

Grounded Cinnamon ¼ teaspoon

Salt to taste

Ginger Paste 2 teaspoon

Garlic Paste 2 teaspoon

Lemon Juice 1 teaspoon

Cooking Oil ½ cup

Direction:

Wash all parts of meat very well. Remove any excess fat if needed. Drain any water from meat parts and dry with paper towels. Chop the lamb kidneys and hearts into small pieces. Leave the lamb chops whole. In a small pot bring 2 cups of water to a boil. Add in the lamb brains and boil for about 3 minutes. Drain the brains and throw away water. Roughly chop the brains and set aside. In a small pot or saucepan combine the lamb kidneys, hearts and chops. Add in red chili powder, crushed red chilies, coriander powder, cumin seeds, fenugreek leaves, mace, turmeric powder, cinnamon powder, aniseeds, salt, ginger paste and garlic paste. Cook for about 10 minutes. Heat oil in a flat pan. Add onions and fry until translucent. Add in tomatoes and kidney mixture and fry for about 5 to 10 minutes. Once the chops are tender and cooked add in the lamb brains, coriander/cilantro leaves, ginger and green chilies. Fry for about 5 minutes. Take off heat. Finally add lemon juice and mix well.