Kata-kat - Spicy Stir-Fried Offal Delight

Ingredients

• 500g (1.1 lb) lamb kidneys, cleaned and chopped 500g (1.1 lb) lamb kidneys, cleaned and chopped
• 250g (0.55 lb) lamb liver, sliced 250g (0.55 lb) lamb liver, sliced
• 250g (0.55 lb) lamb heart, sliced 250g (0.55 lb) lamb heart, sliced
• 2 medium onions, finely chopped 2 medium onions, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 4 green chilies, sliced 4 green chilies, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large flat griddle (tawa) over high heat.
2. 2.
   Add cumin seeds and coriander seeds. Sauté until fragrant.
3. 3.
   Add chopped onions and cook until golden brown.
4. 4.
   Add minced garlic and grated ginger. Sauté for a minute.
5. 5.
   Add chopped tomatoes and cook until they soften.
6. 6.
   Add red chili powder, turmeric powder, and salt. Mix well.
7. 7.
   Add lamb kidneys, liver, and heart. Stir-fry on high heat for 10-15 minutes, continuously chopping and stirring with spatulas until the meats are cooked through.
8. 8.
   Sprinkle garam masala and sliced green chilies. Mix well.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with naan bread or roti.

Treat your ingredients with care...

• Lamb kidneys — Ensure that the kidneys are properly cleaned and trimmed of any excess fat before chopping.
• Lamb liver — Slice the liver thinly for even cooking and tender texture.
• Lamb heart — Remove any tough membranes or veins from the heart before slicing.

Tips & Tricks

• For an extra kick of heat, add more sliced green chilies.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• Serve with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a smoother texture, you can blend the cooked tomatoes before adding the meats.
• Experiment with different offal meats or add vegetables like bell peppers for variation.

Serving advice

Serve Kata-kat hot as a main course dish. Accompany it with naan bread or roti for a complete meal. It pairs well with a side of raita (yogurt sauce) to balance the spiciness.

Presentation advice

Present Kata-kat on a large platter, garnished with fresh coriander leaves. The vibrant colors of the dish will make it visually appealing. Serve it with naan bread or roti on the side.