Kat-a-kat

Name: Kat-a-kat (Stir-fried and steamed chicken livers and kidneys)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Pakistani
Ingredients: a bunch of coriander (cilantro), chopped; a bunch of coriander (cilantro), chopped; 3 small tomatoes, roughly chopped; 2 onions, roughly chopped; 2 tbsp ghee or unsalted butter; 2 tbsp ghee or unsalted butter; ½ tsp crushed garlic; 2 tsp grated ginger; ¾ tsp salt, or to taste; 1 skinless, boneless chicken breast (or 6 chicken wings); 1 skinless, boneless chicken breast (or 6 chicken wings); 1 skinless, boneless chicken breast (or 6 chicken wings); 5 chicken kidneys; 5 chicken livers; 4 cm/1½-inch cinnamon stick; ¼ tsp ground turmeric; juice of ½ lemon; 2.5 cm/1-inch piece ginger, peeled and cut into julienne; 4 green chillies, chopped; ½ tsp green aniseed; 1 tsp cumin seeds; ¼ tsp ground mace; 1 tsp dried methi (fenugreek) leaves; 1 tbsp coriander (cilantro) seeds; 1½ tsp red chilli powder

Stir-fried and steamed chicken livers and kidneys

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
35 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

The streets of Karachi come alive at night with the aroma of barbecues and sounds of chatter, cars and cooking. One particular combination of smell and sound is ‘kat-a-kat’. The dish is made on a large flat pan over a huge gas fire, and its ingredients are added alongside splashes of water and butter so that plumes of steam rise and its fragrance fills the air. The meat is then cut using two metal knives and bashed about on the pan creating the iconic ‘kat-a-kat’ sound.

Ingredients

Asia
Pakistan
Karachi
Snack
Gluten-free
Summer

Ingredients

Method