KATAKAT QEEMA GOBHI (BEEF MINCE AND CAULIFLOWER)

KATAKAT QEEMA GOBHI 

KATAKAT

Katakat or Takatak is a very popular dish of meat originated in Karachi, but now very popular throughout Pakistan. It is made from a mixture of various meat organs, including testicles, brain, kidney, heart, liver, and lamb chops in Ghee or Oil and sometimes in butter as well. The dish's name seems to come from the sound of two sharp blades that hit the griddle as they cut up the meat. It is still an open question whether the correct name is Katakat or Takatak

Katakat is prepared on a big Tawa (griddle) with tomatoes, onion, green chilies and spices in ghee or oil by frying them and hitting with two specially made steel blades with a wooden handle which emit the sound of Katakat or Takatak. When tomatoes, onion, and chilies are half cooked, the meat pieces or parts, mostly of a Goat are mixed with it and again the process of hitting that mixture starts.

Karachi is the proud birth place of this dish, which is famous for its spicy dishes all over the world. Katakat is normally prepared live for the customers at the food stalls or restaurants and never prepared and stored in advance. This mouth watering delicacy is eaten with Nan or Chapati.

This Qeema Gobhi prepared in Katakat style is a new idea I have come across while watching a cooking show on TV and it is not my creation. Though I have made some minor changes in spices.

I am of the view that this type of experiments must be carried out to encourage new ideas and new flavors in our food items.

I prepared it and found it really great and an addition to our home menu. So now I am sharing this recipe with you with the name of ALLAH.

REQUIRED INGREDIENTS:

1. 1/2 Kg Hath Ka Qeema (Coarsely grounded Beef Mince)
2. 1/2 Kg Phool Gobhi (Cauliflower)
3. 3/4 Cup Oil
4. 4-5 Medium Tomatoes
5. 1 Medium Lemon
6. 10-12 Kati Hui Hari Mirch (Coarsely Cut Green Chilies)
7. 1 Tablespoon Red Chili Flakes
8. 1 Tablespoon Chat Masala
9. 1 Tablespoon Garam Masala (All Spice Powder)
10. 1 Tablespoon Qasoori Methi (Dried Fenugreek Leaves)
11. 1 Teaspoon Haldi Powder (Turmeric)
12. 4 Tablespoon  bareek kati hui Adrak (Finely cut Ginger)
13. 4 Cloves Lahsan (Garlic)
14. 6-8 Gol Sabut Lal Mirch (Red Button Chilies)
15. Salt to taste

PREPARATION:

• Wash Gobhi (Cauliflower) and boil it with Sabut Lahsan, Adrak, Hari Mirch and Haldi Powder (Garlic Cloves, Ginger, Green Chilies) and Turmeric Powder
• When water dries and Gobhi all are tender, Katakat them with any Kitchen utensil which could cut them into small pieces.
• Place a flat surfaced Tawa (Griddle) on heat and heat some oil.
• Now put Tomatoes and other spices along with Green Chilies and stir fry for a few minutes.
• Add Qeema and do the same till its water is dried and it has been mixed with tomatoes etc.
• Now add boiled Gobhi, mix it with Qeema mixture and Katakat the entire mixture.
• Do not over do the Katakat process, the dish should be chunky and not as grounded mince.
• Douse the flame and sprinkle some lemon juice over it.
• Place it in a dish, garnish with Green Chilies, Julianne cut Ginger, coriander leaves etc.
• Enjoy hot.

Hope you'll enjoy this new idea of Katakat and make it without FEAR OF FAILURE.

InshaALLAH our next recipe will be "CLASSIC MANGO CUPCAKES"

Thanks,

NOVICE