Ingredients:
4 lambs kidneys
2 lambs hearts
2 lambs brains
4 lambs chops
1 tsp. garlic paste
1 tsp. ginger paste
1 tsp. chili powder
1 tsp. whole red chili crushed
1 tsp. coriander crushed
1 tsp. cumin seeds
1 tbsp. dried fenugreek leaves
14 tsp. ground mace ( javnetri )
1 tsp. ground turmeric
12 tsp. ground cinnamon
12 tsp. aniseed
1 tsp.salt
12 cup oil
1" fresh ginger cut into thin stripes
2-3 tbsp. fresh coriander leaves
2 green chilies
1 tbsp. lemon juice
Method:
1.Remove excess fat from the meat. Wash and pat dry.
Cut the kidney and heart into small pieces. Leave
the lamb chops whole.
2. Boil 2 cups of water with 12 tsp. of turmeric.
Add the brains and boil for two minutes. Discard the
water roughly chop the brain and put it aside.
3. Put the kidney, heart and chops in a sauce pan.
Add garlic ginger paste, chili powder, crushed
chilies, crushed coriander, cumin seeds, fenugreek
leaves, mace, turmeric, cinnamon, aniseeds and salt.
Cook for 5-10 minutes. No need to add water as the
meat will release its own water.
4.Heat oil in shallow, heavy frying pan or a griddle
or tava and add onions and stir fry for few minutes
then add tomatoes brains and kidney mixture. Stir
fry for about 5 minutes on high heat. There are
special knives that are used to stir fry kat-a-kat
but you can use any spoon that has sharp edges.
While stirring also chop the meat. Once you feel
that chops are tender and can be easily cut into
small pieces add brains, chopped coriander leaves,
ginger stripes and chopped green chilies. Stir fry
for about 8 more minutes. Just before taking of from
the heat add lemon juice.
5. Serve hot with nan or chappati.