Lahori Kata Kat (Gurday Kapooray)
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Ingerdients:
1: Kidney (Gurdey) 4 pieces - cut in to cubes
2: Goat testicles (Kapooray) 4 pieces - cut in to cubes
3: Chops 250g (Mutton)
4: Brain (magaz) 3 pieces
5: Tomatoes 3 medium sliced
6: Onions 1 large finely chopped
7: Kata kat home made masala 3tsp - click the link for the recipe
8: Fresh corriander 1/2 bunch chopped
9: Green chillies (bullet chillies) 4 chopped
10:Fresh ginger 2inch julian cut
11:Red chillie powder 1tsp heeped
12:Salt 1tsp
13:Fenugreek leaves (kasoori methi) 2tbsp
14:Thick yogurt 1/2 cup
15:Fresh garlic 4tbsp add it in 2cup of water and keep it aside
16:Butter 250g
Recipe:
1: In a pan, add garlic water 1/4 cup. Add the chops and kidneys. Cover and cook till the garlic water and the water released by the meat itself is dried.
2: Keep on adding the garic water bit by bit till your meat chops are completely cooked. This may take aprox 25 to 30 mins. Heat should be low to medium.
3: Now add the goat testicles too, add a 1/4 cup of garlic water. Cook on medium heat till all the water is absorbed and meat is cooked.
4: Add tomatoes and onions, cover and cook it until the tomatoes and onions have left its natural water.
5: Now add the brains so that it gets cooked in the tomatoe/onion water. Cover and cook on medium heat.
6: Add a little more of the garlic water to cook the brains if the water looks less.
7: Once the water dries, add the green chillies and julian garlic. Mix it.
8: In a bowl, add 3 tsp of katakat masala and red chillie powder and salt. Mix it and add it to the meat.
9: Add yogurt. Mix it well and cook till the yogurts water is absorbed.
10:Then add your butter and turn the flame high.
11:Add fresh corriander, green chillie, fresh julian ginger, fenugreek leaves and mix it well - Flame high.
12: Serve hot with nan!
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