Chatpata qeema katakat

Name: Chatpata qeema katakat
Total time: 3600 s
Yield: 8 servings
Cuisine: Pakistani
Ingredients: 4 pieces Kidney (Gurdey) - cut in to cubes; half kg Mince; 4 pieces Goat testicles (Kapooray) - cut in to cubes; 3 pieces Brain (magaz); half kg Mutton liver; 3 medium Tomatoes sliced; 1 large Onion finely chopped; 1/2 cup thick Yogurt; Katakat masala packet (I used shan masala); Salt to taste; half tsp Cumin; 1 tbsp Coriander powder; 1 tsp Turmeric powder; 1 tsp Red chilli powder heaped; 2 tbsp Lemon juice; 250 Butter; half cup Oil; 1/2 bunch Fresh coriander chopped; 4 Green chillies chopped; 2 inch Fresh ginger Julienne cut; 2 tbsp Fenugreek leaves (kasoori methi); 4 tbsp Fresh garlic add it in 2 cup of water and keep it aside

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Ingredients

1 hour

8 servings

4 piecesKidney (Gurdey) - cut in to cubes
half kgMince
4 piecesGoat testicles (Kapooray) - cut in to cubes
3 piecesBrain (magaz)
half kgMutton liver
3 mediumTomatoes sliced
1 largeOnion finely chopped
1/2 cupthick Yogurt
Katakat masala packet (I used shan masala)
Salt to taste
half tspCumin
1 tbspCoriander powder
1 tspTurmeric powder
1 tspRed chilli powder heaped
2 tbspLemon juice
250Butter
half cupOil
1/2 bunchFresh coriander chopped
4 Green chillies chopped
2 inchFresh ginger Julienne cut
2 tbspFenugreek leaves (kasoori methi)
4 tbspFresh garlic add it in 2 cup of water and keep it aside

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Steps

1 hour

1

In a pan, add garlic water 1/4 cup. Add the mince, liver and kidneys. Cover and cook till the garlic water and the water released by the meat itself is dried.
2

Keep on adding the garic water bit by bit till your mince are completely cooked. This may take aprox 25 to 30 mins. Heat should be low to medium.
3

Now add the goat testicles too, add a 1/4 cup of garlic water. Cook on medium heat till all the water is absorbed and meat is cooked.
4

Add oil, tomatoes and onions, cover and cook it until the tomatoes and onions have left its natural water
5

Now add the brains so that it gets cooked in the tomatoes/onion water. Cover and cook on medium heat.
6

Add a little more of the garlic water to cook the brains if the water looks less.
7

Once the water dries, add the green chillies and Julienne garlic. Mix it.
8

In a bowl, add katakat masala and red chilli powder, cumin, coriander powder, turmeric powder, lemon and salt. Mix it and add it to the meat.
9

Add yogurt. Mix it well and cook till the yogurts water is absorbed
10

Then add your butter and turn the flame high.
11

Add fresh coriander, green chilli, fresh Julienne ginger, fenugreek leaves and mix it well - Flame high.
12

Serve hot with nan!