Pakistan – Kata Kat (Lamb Organ Mixed Curry)

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by Dahiza Umar

INTRODUCTION TO THE DISH

This dish is actually worth buying dish and cooked in the home kitchen, made up from the different organs of Lamb or cow. This is actually a curry or some gravy dish, having small chunks of organs like heart, kidney, liver, and mixed in the spices. These organs are spiced up than gravy is made and mixed them together.

NAME OF THE DISH

Name of the dish came through the existence by the cooking method. While making this unique dish, a flat pan is used in which this dish is cooked. And two sharp blades is used to cut the meat in to pieces. While cutting the meat, this noise is produced, sound as KATAKAT. So the dish named as Katakat.

VARIETIES OF ORGAN USED IN THIS DISH

Organs either from Lamb or cow, even from mutton or beef is used as included in the dish. The following are the organs used in making this unique dish like :

  • Brain
  • Lungs
  • Liver
  • Kidney
  • Heart
  • Chops
  • Some meat pieces also added in the dish

COOKING METHOD

This dish has unique way of cooking. The utensils used are very rare in the daily cooking routine. The large griddle or flat pan is used on which these meat pieces are cooked. There are two flat blades or a type of spatulas are used to cut the meat into small pieces on the flat pan. So this dish is cooked on the flat pan, usually on which some bread or roti are made.

ORIGIN OF THE DISH

The history of this dish is unknown to the world, but it is said that this dish is originated from the Muslim world. As Hindu doesn’t eat cow’s meat so it is not allowed at the time of Indian Subcontinent to eat cow’s meat. This dish is originated from the Muslim world and than it is included in the national cuisine of the Pakistan.

STREET FOOD OF PAKISTAN

This dish is actually included in the national street food of Pakistan. Many hawkers have a large flat pan on the burner, they cook this dish instantly in front of the customers and served them. This dish is cooked with butter and some traditional spices to enhance the taste of the dish. The cream is also added to this dish to make it rich and creamy, to enhance the richness and texture of the dish.

SERVED WITH

This dish has unique fan following with the unique taste and amazing texture. This dish is served with the following complementary things like :

  • Roghani naan
  • Roghani roti
  • Khameri roti
  • Salad
  • Mint yogurt
  • Raita
  • Mint sauce
  • Green chilies sauce

TIME REQUIRED

  • Preparation time: 30 minutes
  • Cooking time : 30 minutes
  • Total time : 60 minutes ( 1 hour )

NUTRITIONAL ASPECTS

  • Calories : 300
  • Carbohydrates : 10 grams
  • Protein : 6 grams
  • Fat : 30 grams

INGREDIENTS

  • Lamb’s brain: 1 kilogram
  • Lamb’s kidney: 2
  • Lamb’s liver: 1
  • Lamb’s heart: 1
  • Lamb’s chops: 2
  • Onions: 2 large chopped
  • Garlic paste: 4 tbsp
  • Ginger paste: 4 tbsp
  • Green chilies paste: 4 tbsp
  • Tomatoes: 2 large
  • Salt: 1 tbsp
  • Red chili powder: 2tbsp
  • turmeric powder: 1 tsp
  • Red chilies crushed: 2 tbsp
  • Cumin powder: 1 tbsp
  • Coriander powder: 2 tbsp
  • yogurt: 1 cup
  • Butter: 1/2 cup
  • Oil: 1/2 cup
  • Green coriander: 1/2 bunch

METHOD

  • Take a large flat pan on which this dish is cooked, add butter and oil into it.
  • Heat up the butter and add onions into it and sautéed a bit.
  • Now add garlic, ginger paste, and then all the organs into the onion mixture.
  • Fry the organs with garlic ginger in the onion until they get to color and the aroma starts appearing.
  • Now cut the organs with spatulas or blades, then add tomatoes and the spices into it.
  • Cover it for a while until they get soft and tender.
  • Now add yogurt into the mixture and fry it.
  • When the curry is getting thick add cream and serve it.
  • Enjoy!

CUISINE: ASIAN, PAKISTAN

COURSE: MAIN COURSE / STREET FOOD

SERVINGS: 5 TO 8 PERSON

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