Katakat Recipe

Ingridents:

4 to 5 Lamb Kidneys
2 to 3 Lamb Brains
2 to 3 Lamb Hearts
2 Onions (peeled & coarsely chopped)
3 small Tomatoes (roughly chopped)
4 Green Chillies (sliced) (optional) (more or less may be used depending on spice preferance.)
1 (2" piece) of Ginger (Adrak) (chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 1/2 tsp. of Whole Red Chillies (crushed) (more or less may be used depending on spice preferance.)
1 tsp. of Cumin Seeds (Sufaid Zeera)
1/2 tsp. of Aniseeds (Sounf)
1 tsp. of Dried Fenugreek Leaves (Kastoori Methi)
1/4 tsp. of Grounded Mace (Jaifar Javetri)
1 1/2 tsp. of Red Chilli Powder (more or less may be used depending on spice preferance.)
1 1/2 tbsp. of Coriander Powder (Pisa Dhania)
1/4 tsp. of Turmeric Powder (Pisi Haldi)
1/4 tsp. of Grounded Cinnamon (Pisi Dal Cheeni)
Salt (to taste)
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1 tsp. of Lemon Juice (Nimbu Arakh)
1/2 cup of Cooking Oil

Method:

1) Wash all parts of meat very well. Remove any excess fat if needed. Drain any water from meat parts and dry with paper towels.
2) 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.
3) In a small pot or saucepan combine the lamb kidneys, hearts and chops. Add in red chilli powder, crushed red chillies, coriander powder, cumin seeds, fenugreek leaves, mace, turmeric powder, cinnamon powder, aniseeds, salt, ginger paste and garlic paste. Cook for about 10 minutes.
4) Heat oil in a frying pan or tava. 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 chillies. Fry for about 5 minutes. Take off heat.
5) Finally add lemon juice and mix well.