Pakistani
Katakat
A Lahori-style tawa fry of goat offal chopped rapidly with tomatoes, green chilies, ginger, and warm spices. It is rich, peppery, and best eaten hot with naan straight from the griddle.
Watch it madeTravel Thirsty · 28:13
Ingredients
- Goat or lamb liver, cleaned and cut into large pieces150g
- Goat or lamb kidneys, white cores removed and rinsed100g
- Goat or lamb heart, trimmed and cut into small pieces100g
- Goat or lamb brain, membrane removed1 small
- White vinegar1 tbsp
- Turmeric powder1/2 tsp
- Ghee2 tbsp
- Neutral oil1 tbsp
- Onion, finely chopped1 small
- Ginger-garlic paste1 tbsp
- Tomatoes, finely chopped2 medium
- Red chili powder1 tsp
- Crushed coriander seeds1 tsp
- Cumin powder1/2 tsp
- Salt3/4 tsp
- Black pepper, freshly crushed1/2 tsp
- Green chilies, sliced3
- Kasuri methi, crushed1/2 tsp
- Garam masala1/2 tsp
- Unsalted butter1 tbsp
- Fresh ginger, cut into matchsticks1 tbsp
- Fresh coriander, chopped2 tbsp
- Lemon wedges2
Method
- Soak the cleaned kidneys in water with the vinegar for 10 minutes, then rinse well and pat dry.
- Bring a small pan of water to a simmer with 1/4 tsp turmeric and blanch the brain for 3 minutes, then drain and set aside.
- Heat a large tawa or heavy flat griddle over medium-high heat and add the ghee and oil.
- Add the onion and fry until lightly golden at the edges.
- Add the ginger-garlic paste and cook for 30 seconds until the raw smell fades.
- Add the heart and kidneys and fry for 4 to 5 minutes, chopping and turning them with two metal spatulas as they cook.
- Add the liver and cook for 2 minutes, continuing to chop the mixture into small pieces on the tawa.
- Add the tomatoes, red chili powder, crushed coriander, cumin, remaining turmeric, salt, and black pepper.
- Cook for 8 to 10 minutes, repeatedly chopping and folding the mixture until the tomatoes break down and the oil separates.
- Add the blanched brain and green chilies, then chop gently into the masala for 3 to 4 minutes until creamy and well combined.
- Sprinkle in the kasuri methi and garam masala, then add the butter and stir until glossy.
- Finish with ginger matchsticks, fresh coriander, and a squeeze of lemon.
- Serve immediately from the hot tawa with naan or sheermal.
Common questions
Can I substitute the organ meats in katakat if I can't find goat or lamb offal?
Yes. Use beef or veal liver and heart if available; kidneys are trickier but can be omitted. Brain is optional. Keep the same method, but adjust cooking time slightly if the pieces are larger or tougher.
How long should each organ cook so the katakat stays tender and not rubbery?
Cook heart and kidneys first for about 4 to 5 minutes, liver only 2 minutes, and brain just long enough to warm through at the end. Overcooking makes liver dry and kidneys tough, so keep chopping and moving constantly.
What are the most common mistakes when making katakat on a tawa?
The biggest mistakes are not rinsing kidneys well, overcooking liver, and using too little heat. Also avoid overcrowding the pan; the mixture should sizzle and fry, not stew. Chop continuously so the texture stays fine and even.
How should I store leftover katakat, and can it be reheated safely?
Cool it quickly, then refrigerate in a covered container for up to 2 days. Reheat gently in a pan over medium heat with a splash of water or oil. Avoid repeated reheating, especially because organ meats dry out fast.
What is the best way to serve katakat for a proper meal?
Serve it hot with naan, paratha, or room-temperature roti. Add sliced onions, green chilies, lemon wedges, and fresh coriander on top. It also works well with a simple yogurt raita to balance the richness.