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.
Roast Spices: In a pan over low heat, and add the dry spices. This will remove any moisture and make the spices fragrant. Alternatively, you can microwave the spices for about 30 seconds. Be careful not to burn the spices. The spices are roasted when they are fragrant.
Make 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
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.
Once the beef is fully cooked, add the liver & kidney pieces. Add a little more water if needed.
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.
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
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.