Mutton Kata Kat



• 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. 

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