Entree: Pakistan – Karachi – کٹا کٹ ➤ Katakat (Spicy mixed organ meat stir-fry chopped and cooked rapidly on a hot griddle with tomatoes and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) lamb liver, trimmed and cut into bite-sized pieces
- 8 oz (225 g) lamb kidney, trimmed and halved or sliced
- 8 oz (225 g) lamb heart, trimmed and sliced
- 8 oz (225 g) lamb brain, cleaned and roughly chopped (optional but traditional)
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 medium onions, finely chopped (about 10 oz (285 g))
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 3 medium tomatoes, finely chopped (about 12 oz (340 g))
- 3–4 green chilies, slit or chopped (adjust to heat)
- 1 tsp (5 g) red chili powder, or to taste
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) oil for finishing or additional frying
- Fresh cilantro, chopped, for garnish (no measurement)

Show original ingredient measurements

- 8 oz (225 g) lamb liver, trimmed and cut into bite-sized pieces
- 8 oz (225 g) lamb kidney, trimmed and halved or sliced
- 8 oz (225 g) lamb heart, trimmed and sliced
- 8 oz (225 g) lamb brain, cleaned and roughly chopped (optional but traditional)
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 medium onions, finely chopped (about 10 oz / 285 g)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 3 medium tomatoes, finely chopped (about 12 oz / 340 g)
- 3–4 green chilies, slit or chopped (adjust to heat)
- 1 tsp (5 g) red chili powder, or to taste
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) oil for finishing or additional frying
- Fresh cilantro, chopped, for garnish (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat dry all offal. Cut liver, kidney, and heart into uniform bite-sized pieces and roughly chop the brain if using. Set aside.
2. Heat 3 tablespoons (45 ml) ghee or oil on a large flat griddle (tawa) or heavy skillet over medium-high heat. Add chopped onions and cook until golden and caramelized, about 8–10 minutes.
3. Add minced garlic and ginger and cook 1 minute until fragrant. Add chopped tomatoes and green chilies and cook until tomatoes soften and oil separates from the mixture, about 6–8 minutes.
4. Stir in red chili powder, turmeric, ground coriander, and salt. Mix well and let the spice blend cook for 1–2 minutes.
5. Add all prepared offal to the griddle in a single layer. Increase heat to high and sear without moving for about 1 minute to get color, then begin chopping and stirring the mixture vigorously with two spatulas or cleavers (or use a knife and spatula method) to roughly chop and mix the pieces while keeping them on the hot surface.
6. Continue to toss, chop, and press the mixture for 6–8 minutes until the meats are cooked through, browned in spots, and well combined with the tomato-onion base. Add a splash of water if the pan becomes too dry, but the dish should be fairly dry and slightly saucy.
7. Sprinkle garam masala over the katakat and add lemon juice. Toss once more and taste for seasoning, adjusting salt or chili as needed.
8. Finish with a drizzle of additional oil if you like a glossier result. Garnish with chopped cilantro and serve immediately with naan, paratha, or steamed rice.

1. Rinse and pat dry all offal. Cut liver, kidney, and heart into uniform bite-sized pieces and roughly chop the brain if using. Set aside.
2. Heat 3 tablespoons ghee or oil on a large flat griddle (tawa) or heavy skillet over medium-high heat. Add chopped onions and cook until golden and caramelized, about 8–10 minutes.
3. Add minced garlic and ginger and cook 1 minute until fragrant. Add chopped tomatoes and green chilies and cook until tomatoes soften and oil separates from the mixture, about 6–8 minutes.
4. Stir in red chili powder, turmeric, ground coriander, and salt. Mix well and let the spice blend cook for 1–2 minutes.
5. Add all prepared offal to the griddle in a single layer. Increase heat to high and sear without moving for about 1 minute to get color, then begin chopping and stirring the mixture vigorously with two spatulas or cleavers (or use a knife and spatula method) to roughly chop and mix the pieces while keeping them on the hot surface.
6. Continue to toss, chop, and press the mixture for 6–8 minutes until the meats are cooked through, browned in spots, and well combined with the tomato-onion base. Add a splash of water if the pan becomes too dry, but the dish should be fairly dry and slightly saucy.
7. Sprinkle garam masala over the katakat and add lemon juice. Toss once more and taste for seasoning, adjusting salt or chili as needed.
8. Finish with a drizzle of additional oil if you like a glossier result. Garnish with chopped cilantro and serve immediately with naan, paratha, or steamed rice.