Katakat

Katakat is Lahore's famous street-food spectacle: a mix of offal chopped and stir-fried on a huge sizzling griddle, the rhythmic kat-kat of the blades giving the dish its name. Boldly spiced and richly flavoured, it is best eaten hot with naan.

Prep time

25 mins

Cook time

35 mins

Total time

1 hour

Servings

4 servings

Calories

550

Ingredients

• 500 g mixed offal (kidney, heart, liver), cleaned and chopped
• 200 g minced meat
• 2 onions, chopped
• 3 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 4 green chillies, chopped
• 1 tablespoon red chilli powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon cumin powder and 1 teaspoon coriander powder
• 4 tablespoons oil or ghee
• 2 tablespoons chopped coriander
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Heat the oil or ghee in a large flat pan or wok and cook the onions until golden.
2. Add the ginger-garlic paste and cook for 1 minute.
3. Add the tomatoes, red chilli, turmeric, cumin and coriander, and cook until the masala thickens.
4. Add the minced meat and chopped offal, and stir-fry on high heat for 10 minutes.
5. Reduce the heat, cover and cook for 15 minutes until everything is tender.
6. Uncover, raise the heat and stir-fry for 5 minutes until the mixture is dry and fragrant.
7. Finish with garam masala, green chillies, coriander and lemon juice, and serve hot with naan.

Pro tips

• Clean the offal very well before cooking; this is the key to a good katakat.
• A wide flat pan works best, letting the mixture fry rather than steam.
• Cook on high heat at the end for that classic griddle flavour.
• Serve straight from the pan while it is still sizzling.

Frequently asked questions