Takka tak

Takka tak is one of the famous dish of Lahore.Almost all the Pakistani resturants have this dish on the menu.Its usually prepared live on a big hot griddle & mainly consists of  different organs of lamb i-e kidneys,Sweet breads,mince meat,heart,brain & chops etc.The skilful chef slices the meat with two sharp slicer composing a captivating rhythm comprising an alluring takka tai tone(so basically that how this dish has been called as Takka Tak),he then cooks the meat until it becomes homogeneous & aromatic,served with naan ,chutney & salad..mmm…

As a member of foodie family i often cook this dish at home for my family.You can add or leave any ingredients according to desire.I skip the brain & add more chops & mince meat in my recipe.So choose what you like & skip what you don't like..The recipe is simple & easy to prepare,all you need is

• Oil 1/4cup - 1/2cup
• Ginger (fine chopped) 2tbsp
• Garlic (fine chopped) 2tbsp
• Mince meat(Mutton) 750g
• Mutton Kidney 16
• Mutton Sweet Breads 12(opt)
• Salt to taste
• Red chilli powder 1tsp
• Termeric 3/4tsp
• Onion(chopped) 1cup that is about 4pcs
• Tomato(chopped) 3
• Mutton chops 10-12
• Yougart 1 cup
• Takka tak Masala 2tbsp(recipe below)
• Lemon juice 2tbsp

For Garnish:

• Ginger julien cut
• Chop green corriander
• Sliced green chillies
• Lemon juice
• Butter

1. Boil the Mutton kidneys & sweet bread with a 1tbsp of vinegar & few cloves of garlic until half done.Discard the water & chop the kiney & sweet breads.
2. Take a deep pot & cook the mince meat & chops till half done.
3. Now take a flat heavy griddle or deep wok & add in oil.add in the ginger garlic paste ,stir for a min or so then add in chopped kidneys & sweet breads.Add in salt,red chilli powder & turmeric ,stir for sometime then cook covered on low flame for 3mins.Add in chopped onions & cook further for few mins then throw in chopped tomatoes,keep stirring for couple of more mins.Finally add in the pre-cooked mince meat & chops,keep on stirring until smells good.At this stage add in the yogurt & takka tak masala ,cook covered on low flame until chops are tender when pricked & the oil floats on the edges.Remove from flame,add in lemon juice,knob of butter,Julien ginger,sliced coriander & sliced green chillies

Enjoy with naan & mint chutney .

Mint chutney:

• Mint leaves 1 bunch
• 2-3 green chillies
• 1cup yogart
• salt

Blend all & serve with takka tak.

Takka tak Masala:

• Aniseed(sauf) 2tbsp
• Cumin seed(zeera) 2tbsp
• Dry whole Corriander(sabat danya) 2tbsp
• Dry whole red chillies (sabat lal mirch) 10-12pcs
• Garam Masala 1tbsp
• Dry Fenugreek leaves 2tbsp

Dry roast all & grind.

Enjoy!

Fareeha Furhan.