Mutton Taka Tak Lahori Style

Recipe Type: Main
Author: Akhtar Rehman
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4
Lahore style stir fry of mutton brain, sweet bread and kidney in assorted spices, served with mint chutney.

Ingredients

• For Mutton Taka Tak:
• 250g mutton mince (keema)
• 6 mutton kidneys (gurda)
• 4 mutton sweet breads (kapoora)
• 2 mutton brains
• 1 tbsp ginger, chopped
• 1tbsp garlic, chopped
• 2 tbsp red chilli, crushed
• 1 tbsp turmeric powder
• Salt to taste
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 500g onion, chopped
• 800g tomato, chopped
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 tbsp carom seeds
• 1 tbsp garam masala powder
• For Garnish:
• 1 tbsp ginger, julienned
• 1 tbsp green coriander, chopped
• 2-3 green chillies
• For Mint Chutney:
• 1 bunch mint
• 1 cup yogurt
• 2-3 green chillies, chopped
• Salt

Instructions

1. For Mutton Taka Tak: Chop the mutton mince. Clean the gurda and kapura. Clean and blanch the mutton brain.
2. Saute some chopped ginger and garlic. Then add red chilli powder, turmeric powder, salt, coriander seeds and cumin seeds. Stir fry for a while.
3. Then add onion and tomato, ginger paste, garlic paste and carom seeds. Cook on high flame.
4. Then add all the meats and lower the heat and cook till meat is tender. Finish with garam masala powder.
5. Garnish with ginger juliennes, chopped green coriander and green chillies.
6. For Mint Chutney: Blend all the ingredients together. Serve with mutton taka tak.

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Recipe by Chef Akhtar Rehman in Foodistan on NDTV