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Katakat Recipe
Delilah Cooks

Katakat Recipe

Katakat Recipe is a famous Pakistani street food dish made with mixed organ meats and strong spices. Katakat Recipe is loved for its spicy taste, smoky aroma, and sizzling sound.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Dish
Cuisine: Pakistani
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 250 g beef liver
  • 250 g beef kidney
  • 250 g beef heart
  • 2 onions sliced
  • 3 tomatoes chopped
  • 2 tablespoons ginger garlic paste
  • 2 green chilies chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 cup oil or butter
  • Salt to taste
  • Fresh coriander leaves
  • Lemon wedges

Method
 

Cooking Instructions for Katakat Recipe
    Clean the Meat
    1. Wash liver, kidney, and heart properly. Cut into small pieces. Boil for a few minutes to soften and remove strong smell.
    Heat the Pan
    1. Place iron pan on high heat. Add oil or butter. Let it become hot before cooking starts for best flavor.
    Cook Onions
    1. Add sliced onions. Cook until light golden. Add ginger garlic paste and cook until raw smell disappears.
    Add Tomatoes and Spices
    1. Add tomatoes and cook until soft. Add chili powder, turmeric, coriander powder, and salt. Mix well until oil separates.
    Add Meat
    1. Add boiled meat pieces into the pan. Mix well so spices coat the meat properly.
    Chop and Mix
    1. Keep chopping meat on hot pan using spatula. Stir continuously until texture becomes soft and well combined.
    Add Green Chilies
    1. Add green chilies and garam masala. Mix well and cook for a few minutes for strong flavor.
    Final Cooking
    1. Cook on high heat until oil separates. Keep stirring for street-style smoky taste.
    Serve
    1. Add fresh coriander on top. Serve hot with naan, onions, and lemon.

    Notes

    • Use fresh meat for best taste
    • Cook on high flame for smoky flavor
    • Use butter for richer texture
    • Chop continuously for soft consistency
    • Do not overcook liver
    • Add lemon before serving
    • Serve immediately hot
    • Use iron pan for real taste