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

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:
- Heat oil in a large skillet or flat pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Stir in onions and sauté until golden brown.
- Add minced garlic, ginger, and green chilies. Cook for 2 minutes until fragrant.
- Add tomatoes, coriander powder, red chili powder, turmeric, and salt. Cook until the oil separates from the masala (about 8–10 minutes).
- Stir in the organ meats and mix well to coat them with the masala. Cook for 5–7 minutes on medium heat.
- If using brain, add it last, as it cooks quickly and can crumble if overcooked.
- Cover and let it cook for 15–20 minutes, stirring occasionally.
3. Combine and Flavor:
- Uncover the pan and increase the heat to evaporate excess moisture if necessary.
- Sprinkle garam masala and drizzle lemon juice over the meat mixture.
- Stir in half of the prepared yogurt sauce to enhance the creaminess and balance the spices.
4. Garnish and Serve:
- Serve hot on a platter.
- Garnish with fresh mint leaves, chopped cilantro, and lemon wedges.
- 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!