Lahori Kata Kat (Gurday Kapooray)
Ingredients
1: Kidney (Gurdey) 4 pieces - cut into cubes
2: Goat testicles (Kapooray) 4 pieces - cut into cubes
3: Chops 250g (Mutton)
4: Brain (maghaz) 3 pieces
5: Tomatoes 3 medium sliced
6: Onions 1 large finely chopped
7: Kata kat homemade masala 3tsp - click the link for the recipe
8: Fresh coriander 1/2 bunch chopped
9: Green chillies (bullet chillies) 4 chopped
10: Fresh ginger 2inch Julian cut
11: Red chili powder 1tsp heaped
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
Instructions
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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 garlic water bit by bit till your meat chops are completely cooked. This may take approximately 25 to 30 minutes. Heat should be low to medium.
3: Now add the goat testicles too, and add a 1/4 cup of garlic water. Cook on medium heat till all the water is absorbed and the meat is cooked.
4: Add tomatoes and onions, cover, and cook until the tomatoes and onions have left their natural water.
5: Now add the brains so that it gets cooked in the tomato/onion water. Cover and cook on medium heat.
6: Add a little more 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 red chillie powder and salt. Mix it and add it to the meat.
9: Add yogurt. Mix it well and cook till the yogurt water is absorbed.
10: Then add your butter and turn the flame high.
11: Add fresh coriander, green chilies, fresh Julian ginger, and fenugreek leaves and mix it well - Flame high.
12: Serve hot with nan!
