Mutton Taka Tak Lahori Style |
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Recipe Type: Main
Author:
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
- For Mutton Taka Tak: Chop the mutton mince. Clean the gurda and kapura. Clean and blanch the mutton brain.
- Saute some chopped ginger and garlic. Then add red chilli powder, turmeric powder, salt, coriander seeds and cumin seeds. Stir fry for a while.
- Then add onion and tomato, ginger paste, garlic paste and carom seeds. Cook on high flame.
- Then add all the meats and lower the heat and cook till meat is tender. Finish with garam masala powder.
- Garnish with ginger juliennes, chopped green coriander and green chillies.
- 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