Mutton Kata Kat

• Mutton Kidney 10
• Mutton Brain 5
• Mutton Heart 8
• Mutton Chops 8
• Butter ¼ cup
• Oil ½ cup
• Onion 1 cup (chopped)
• Tomato 1 cup (chopped)
• Green chili 4 – 5 (sliced)
• Red chili powder 1 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Ginger garlic paste 2 tbsp
• Lemon juice 2 tbsp
• Ginger 1 tbsp (thinly sliced)
• Fresh coriander ½ bunch (chopped)
• Kata Kat Spice 2 tbsp
• For Kata Kat Spice:
• Aniseed 2 tbsp
• Cumin 2 tbsp
• Coriander 2 tbsp (whole)
• Whole red chili 10 – 12
• Zafarani all spice 1 tbsp
• Dry fenugreek 2 tbsp

METHOD:

• 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.