Kata-kat Recipe with Greek Yogurt and Mint: A Refreshing Twist to a Classic Dish

Kata-kat is a popular South Asian dish made with a mix of offal (organ meats) such as kidneys, heart, and liver, cooked with spices in a unique chopping motion. Incorporating Greek yogurt and mint into the recipe adds a refreshing twist to its rich and spicy flavor. Here’s a recipe for you:

Ingredients:

For the Kata-kat:

• 1 cup Greek yogurt (thick and plain)
• 500g lamb/mutton organ meats (kidney, liver, heart, and brain) – cleaned and cut into small pieces
• 2 medium onions, finely sliced
• 3 medium tomatoes, finely chopped
• 2 green chilies, finely chopped
• 4 garlic cloves, minced
• 1-inch piece of ginger, minced
• 3 tbsp cooking oil or ghee
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• Salt to taste
• 1 tbsp fresh lemon juice

For Garnish:

• Fresh mint leaves, chopped
• Fresh cilantro, chopped
• Lemon wedges

Instructions:

1. Prepare the Greek Yogurt Sauce:

• In a small bowl, whisk the Greek yogurt until smooth.
• Add a pinch of salt, a bit of finely chopped mint, and 1 tablespoon of water to make it slightly thinner but still creamy. Set aside.

2. Cook the Organ Meats:

1. Heat oil in a large skillet or flat pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Stir in onions and sauté until golden brown.
4. Add minced garlic, ginger, and green chilies. Cook for 2 minutes until fragrant.
5. Add tomatoes, coriander powder, red chili powder, turmeric, and salt. Cook until the oil separates from the masala (about 8–10 minutes).
6. Stir in the organ meats and mix well to coat them with the masala. Cook for 5–7 minutes on medium heat.
7. If using brain, add it last, as it cooks quickly and can crumble if overcooked.
8. Cover and let it cook for 15–20 minutes, stirring occasionally.

3. Combine and Flavor:

1. Uncover the pan and increase the heat to evaporate excess moisture if necessary.
2. Sprinkle garam masala and drizzle lemon juice over the meat mixture.
3. Stir in half of the prepared yogurt sauce to enhance the creaminess and balance the spices.

4. Garnish and Serve:

1. Serve hot on a platter.
2. Garnish with fresh mint leaves, chopped cilantro, and lemon wedges.
3. Serve the remaining Greek yogurt sauce on the side for a cooling contrast.

Enjoy your Kata-kat with Greek yogurt and mint alongside naan, paratha, or steamed rice!