Mughlai Katakat Recipe | Shireen Anwar

Ingredients

• Liver 250 grams
• Kidney 4
• Chops 250 grams
• Brain 2
• Onion 2 chopped
• Ginger garlic paste 1 tbsp
• Chili powder 1 ½ tsp
• Coriander powder 1 tbsp
• Chopped tomatoes 4
• Green chilies 4 chopped
• Salt 1-1/2 tsp
• Ghee half cup
• Yogurt 4 tbsp
• Kasuri meethi 1 tsp
• Butter 2 tbsp
• Coriander leaves 2 – 3 tbsp
• Ginger slice 2 tbsp
• Desiccated coconut 1 tbsp roasted and grinded
• Sesame seeds 1 tbsp
• Poppy seeds 1 tbsp roasted and grinded

Methods

1. In a pan, boil water, add in finally chopped liver, kidney, and chops, boil it for 10 mins, through the water and keep it aside.
2. Add water half cup in a tawa with onion garlic ginger paste, cook for 5 min.
3. Add chops, kidney, liver, chili powder, coriander powder, tomatoes, salt, green chilies, cover and cook for 15 min.
4. Then add ghee and fry well when all tender.
5. Add yoghurt coconut poppy seeds and till mixture.
6. Lastly add kasuri meethi, butter, chopped coriander, ginger slice, serve hot.