Kata-kat

Kata-kat, also known as taka-tak, is a cherished meat dish originating from Karachi, Pakistan. This robustly flavorful dish features a medley of offal, including testicles, brain, kidneys, heart, liver, lungs, and lamb chops, all meticulously cooked in butter. The name "kata-kat" is derived from the distinctive sound produced by two sharp blades chopping the meat on a griddle.

There is some debate over the correct spelling—some prefer "kata-kat" while others advocate for "taka-tak." Regardless of the spelling, the dish remains a favorite among many.

To prepare kata-kat, cooks employ a flat version of a karahi, which serves as the griddle. They also utilize two flat, short-handled spatulas, resembling putty knives, to chop and stir-fry the ingredients. The result is a delectable, aromatic dish that is sure to delight any meat enthusiast.