Kat-a-Kat
Stir fried brain, kidney, heart
and lamb chop
Ingredients:
- 4 lambs
kidneys
- 2 lambs hearts
- 2 lambs brains
- 4 lambs chops
- (1) 1 tsp. garlic paste
- (2) 1 tsp. ginger paste
- (3) 1 tsp. chili powder
- (4) 1 tsp. whole red chili crushed
- (5) 1 tsp. coriander crushed
- (6) 1 tsp. cumin seeds
- (7) 1 tbsp. dried fenugreek leaves
- (8) 1\4 tsp. ground mace
( javetri )
- (9) 1 tsp. ground turmeric
- (10) 1\2 tsp. ground cinnamon
- (11) 1\2 tsp. aniseed
- 1 tsp.salt
- 1\2 cup oil
- 1" fresh ginger cut into thin stripes
- 2-3 tbsp. fresh coriander leaves
- 2 green chilies
- 1 tbsp. lemon juice
Procedure:
-
Remove
excess fat from the meat. Wash and pat dry. Cut the
kidney and heart into small pieces. Leave the lamb chops
whole.
-
Boil 2
cups of water with 1\2 tsp. of turmeric. Add the brains
and boil for two minutes. Discard the water roughly chop
the brain and put it aside.
-
Put the
kidney, heart and chops in a sauce pan. Add garlic
ginger paste, chili powder, crushed chilies, crushed
coriander, cumin seeds, fenugreek leaves, mace,
turmeric, cinnamon, aniseeds and salt. Cook for 5-10
minutes. No need to add water as the meat will release
its own water.
-
Heat oil
in shallow, heavy frying pan or a griddle or tava and
add onions and stir fry for few minutes then add
tomatoes brains and kidney mixture. Stir fry for about 5
minutes on high heat. There are special knives that are
used to stir fry kat-a-kat but you can use any spoon
that has sharp edges. While stirring also chop the meat.
Once you feel that chops are tender and can be easily
cut into small pieces add brains, chopped coriander
leaves, ginger stripes and chopped green chilies. Stir
fry for about 8 more minutes. Just before taking of from
the heat add lemon juice.
-
Serve hot
with
nan or
chappati.
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