Kata Kat
by RecipeFiler
Why some badges are missing
- Not vegan: lamb kidney → try chestnut mushrooms (or green lentils)
- Not vegetarian: lamb kidney → try chestnut mushrooms (or green lentils)
- Not dairy-free: ghee or vegetable oil
- Not egg-free: eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
- Not low-FODMAP: onion → try spring onion greens (green tops only, or a pinch of asafoetida)
- Not low-histamine: tomatoes → try roasted red pepper purée
- Not kidney-friendly: lamb kidney
Based on listed ingredients — always check labels for allergies.
About this recipe
A Pakistani street food of chopped lamb offal—kidney, liver and heart—stir-fried with onions, tomatoes, green chillies and garlic, typically enjoyed as a spicy, richly flavoured dinner dish.
Prep
25m
Cook
18m
Serves
Rating
—
Total time · 43m
Ingredients
Kitchen HelpShopping list
200 g lamb kidney — cleaned, membrane removed, diced small
200 g lamb liver — diced small
150 g lamb heart — trimmed and diced small
4 tbsp ghee or vegetable oil
1 piece onion — finely chopped
2 piece tomatoes — finely chopped
3 piece green chillies — slit lengthways
4 clove garlic cloves — minced
15 g ginger — peeled and minced
1 tsp ground coriander
1 tsp ground cumin
0.5 tsp red chilli powder
0.25 tsp turmeric
1 tsp salt
1 bunch fresh coriander — roughly chopped
3 piece eggs — beaten
2 tbsp lemon juice
Tools
- · large heavy-based frying pan or flat griddle
- · two metal spatulas or fish slices
- · sharp knife
- · chopping board
- · kitchen paper
Instructions
Step by step
- 1
Rinse all the offal pieces under cold running water and pat completely dry with kitchen paper. Ensure they are cut into small, bite-sized pieces of roughly equal size for even cooking.
- 2
Heat the ghee or oil in a large, heavy-based frying pan or flat griddle over high heat until shimmering hot.
- 3
Add the chopped onion and fry for 3–, stirring constantly, until golden and softened.
- 4
Add the garlic and ginger and cook for until aromatic. Stir in the ground coriander, cumin, chilli powder and turmeric, frying for 30 seconds.
- 5
Add the diced kidney, liver and heart to the pan. Stir-fry briskly over high heat for 5–, using two metal spatulas to chop and turn the meat constantly (this mimics the traditional street-food technique). The offal should brown and cook through.
- 6
Add the chopped tomatoes, green chillies and salt. Continue to stir-fry for another 4– until the tomatoes break down into a thick, clinging sauce and any liquid has evaporated.
- 7
Pour the beaten eggs over the mixture and stir vigorously, scraping and chopping with the spatulas, so the eggs scramble and coat the offal in small curds. Cook for until the eggs are just set.
- 8
Remove from the heat and stir in the chopped fresh coriander and lemon juice. Taste and adjust salt if needed. Serve immediately with naan or paratha and a side of sliced raw onions and lemon wedges.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Family legacy
Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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