Kata Kat: Pakistani Meat Stir fry

Kata Kat is a classic Pakistani meat dish, made with beef and organ meats stir-fried with spices on a Tawa or flat griddle, served with paratha or naan and your favorite chutneys.

Kata Kat is a classic Pakistani dish, especially well-known in Karachi.

If you’re looking for an authentic Karachi experience, then the taste and sounds of Kata Kat should top that list.

What is Kata Kat?

Kata kat is a popular meat dish from Karachi, a stir fry mix of meat cooked in a signature spice mix. This dish is usually made on a large tawa (griddle), outdoors.

The meat is chopped on the tawa while it is cooking. Kata Kat is named after the clanking sounds made while the meat is being cut and stir-fried on the tawa.

Kata Kat is typically served with simple vegetables like onions, cucumbers, and a side of tandoori naan, or paratha, along with mint (yogurt) raita or chutney!

Looking for more classic Pakistani street style foods and Kababs?

• Gola Kabab
• Seekh Kabab – Pakistani Ground Beef Skewers
• Bun Kabab: Shami Kabab Sandwich with Green Imli Chutney

Kata Kat Ingredients

• Meat chunks – this dish is usually made with beef or mutton, and organ meats such as liver or kidney. You can also use 2 lbs of beef chunks instead if you prefer.
• Garlic paste – or minced garlic – the meat is cooked with garlic to flavor it at the beginning.
• Tomato & Onion – these are diced so they soften quickly when added to the dish
• Kata Kat Masala – the recipe below includes the spice mix. You will have spice mix left over after using it in the recipe. You can also use a pre-made Kata Kat seasoning mix by Shan or other spice brands.
• Yogurt – the yogurt is added at the end to give the dish a creamy, tangy finish.
• Butter – the butter adds a richness to the dish
• Dried Fenugreek Leaves, Ginger, Green Chili and Cilantro – are the perfect garnishes for this dish

How to make Kata Kat

Kata Kat Masala

Roast the Spices: In a pan over low heat, and add the dry spices. This will remove any moisture and make the spices fragrant.

Or you can microwave the spices for about 30 seconds. Be careful not to burn the spices. The spices are roasted when they are fragrant.

Grind the masala: Cool the spices completely, then grind. Set this aside, you will only need a portion of the spice mix for this recipe.

Kata Kat Stir Fry

Cut the beef, kidney, and liver into small, bite-sized pieces. You can also use only beef for this recipe.

In a pot, add 1 ½ to 2 cups of water with 2 tablespoons of garlic paste. Add only the beef, as it will take the longest to cook. Cook until tender. Add more water if needed.

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Once the beef is fully cooked, add the liver & kidney pieces. Add a little more water if needed.

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Once all the meat is cooked and most of the water has evaporated, turn the heat up to medium-high.

Add in the tomatoes, mix well and cook for a minute.

Next add in the diced onion. Mix until the onions and tomatoes are softened. If the mixture starts to stick and may burn, add a few tablespoons of water to help it cook.

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Add 2-3 tablespoons of the Kata Kat Masala, and red chili flakes. Mix well until incorporated.

Add in the julienne cut ginger and sliced green chili. Keep some ginger and green chili aside for garnish. Mix well.

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Next, add in the yogurt and mix until incorporated. Add the butter and mix until melted. Crush the dried Fenugreek leaves between the palm of your hands and add them to the pot. Mix well, cover, and simmer on low heat for 5 minutes. Remove from heat.

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Garnish with cilantro, ginger, and green chill.

Serve with hot paratha, naan, or tandoori roti.

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Recipe Tips & Serving Suggestions

• Traditionally, the meat is cut into pieces while it is cooking on the tawa. But we typically cut it before adding to the pan, to avoid scratching our pans.
• Kata Kat can be made entirely of beef chunks only, or even chicken or vegetables if you choose.
• The beef can take a while to cook. You can also use a pressure cooker or Instant Pot to cook the beef first, before you start the recipe.
• This dish is a dry, stir fry style meat dish. If the meat or spice mixture starts to stick to the pan, add a few tablespoons of water. The mixture should not be soggy.

Serve this dish along with some onions, cucumbers, and lemon along with a side dish. Our favorites are:

• Homemade Naan / Tandoori Roti: Easy, Fluffy Flatbread
• Lachha Paratha: How to make flaky plain Paratha?
• Mint Raita: Easy Yogurt Sauce
• Green Imli Chutney: Spicy, Sweet Tangy Sauce

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess