Shan Kat a Kat Curry



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13,39 kr

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Goat’s Kidney 2 Blench in boiling water to which add 2 tablespoons vinegar for about 2-3 minutes, then remove and chop into small cubes
Goat’s Heart 1 Piece
Goat’s Brain 2 Piece
Mutton Chops 3 Piece
Onion 1 medium, finely diced
Tomatoes 2 medium, diced
Garlic, crushed 2 tablespoons/50g
Ginger, crushed 2 tablespoons/ 4’’ piece/50g
Green Chillies 5-10, coarsely chopped
Green Coriander 1 cup, chopped/1 bunch
Lemon Juice 2-3 tablespoons/2 lemons
Ghee/Oil/Butter 1-1½ cups/175-250g
Shan Kat-a-Kat Curry Mix 1 packet (use less for mild hot)

Cooking Instructions:

1. In a pot add chopped kidneys, heart, chops, ginger, garlic, Shan Kat-a-Kat Curry Mix and half cup of water.

2. Cover and cook on low heat for 5-10 minutes. Then add Oil/Butter, onions, yogurt, tomatoes, green coriander, green chillies and the brains.

3. Stir fry for about 10 minutes on high heat. Stir continuously. Add lemon juice before serving. Serve hot with naans or chappati.


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