Ingredients:
| 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.
