Dish
Kata-kat
Kata-kat is a spicy and flavorful dish made by stir-frying goat or lamb offal with onions, tomatoes, and a blend of spices. The dish is traditionally cooked on a large flat griddle called a tawa, and the offal is chopped into small pieces using a pair of cleavers. The dish is often served with naan bread or roti.
Origins and history
Kata-kat originated in the Punjab region of Pakistan and is a popular street food in Lahore. The dish is believed to have been created by the city's butchers who would use the leftover offal from their shops to create a tasty and filling meal.
Dietary considerations
This dish is not suitable for vegetarians or those who do not eat offal. It may also be too spicy for some individuals.
Variations
There are many variations of kata-kat, with some recipes including additional ingredients such as green chilies, ginger, and coriander. Some versions of the dish also use chicken or beef offal instead of goat or lamb.
Presentation and garnishing
Kata-kat is traditionally served on a large platter with the offal and vegetables arranged in a circular pattern. The dish is often garnished with fresh coriander and sliced green chilies.
Tips & Tricks
To make the dish more flavorful, marinate the offal in a mixture of yogurt and spices for several hours before cooking.
Side-dishes
Kata-kat is often served with naan bread or roti, and can be accompanied by a variety of chutneys and pickles.
Drink pairings
This dish pairs well with a cold lassi or a sweet and tangy tamarind drink.
Delicious Kata-kat recipes
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