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Karachi Kata Kat (Mutton and Liver Tawa Fry)

Name: Karachi Kata Kat (Mutton and Liver Tawa Fry)
Total time: 55 min
Yield: 4
Ingredients: 400 g Mutton, boneless mutton, chopped fine; 250 g Liver (goat or beef), goat liver, chopped fine; 2 pc Onion; 3 pc Tomato; 2 tbsp Ginger; 2 tbsp Garlic; 2 tsp Red chilli powder; 1 tsp Garam masala; 1 tsp Cumin seeds; 4 pc Green chilli; 100 ml Cooking oil; to taste Salt; 0.5 cup Coriander

55 min Medium 4 servings

Serves 4 · Total 55 min · Prep 20 min · Cook 35 min

Updated on 8 November 2026

Photo: Miansari66 / CC0 (Public Domain)

A street-style Karachi dish cooked on a large flat tawa: mutton and liver chopped fine with iron blades, tossed in a hot, tangy masala of tomato, ginger, garlic and spices. It is named for the rhythmic kata-kat chopping sound. Here it is made at home in a wide pan.

Quick answer: 55 min in total · serves 4 · main ingredients: Mutton, Liver (goat or beef), Onion, Tomato · amounts in metric and US

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Ingredients

Metric US

400 g 0.9 lb Mutton, boneless mutton, chopped fine
250 g 0.55 lb Liver (goat or beef), goat liver, chopped fine
2 pc 2 pc Onion
3 pc 3 pc Tomato
2 tbsp 2 tbsp Ginger
2 tbsp 2 tbsp Garlic
2 tsp 2 tsp Red chilli powder
1 tsp 1 tsp Garam masala
1 tsp 1 tsp Cumin seeds
4 pc 4 pc Green chilli
100 ml 0.4 cup Cooking oil
to taste to taste Salt
0.5 cup 0.5 cup Coriander (Optional)

Steps

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Boil the chopped mutton with ginger, garlic, salt and 1 cup (240 ml) of water, covered, until tender, about 30 minutes. Keep any liquid.
⏱ Simmering · 30 min
Heat the oil in a wide pan and fry the sliced onions until golden. Add the tomatoes, chilli, cumin and salt and cook 8 minutes until the oil separates.
⏱ Making masala · 8 min
Add the boiled mutton with its liquid and cook on high heat for 5 minutes until the pan is nearly dry.
⏱ Reducing · 5 min
Push the mutton to one side, add the liver to the cleared space and fry on high heat, stirring, for 6 to 8 minutes until no pink remains and it is firm (71 °C / 160 °F).
⏱ Frying liver · 8 min
Mix everything together, stir in garam masala and green chillies, and chop and fold with two spatulas for 2 minutes in the street-stall style.
⏱ Chopping on the pan · 2 min
Garnish with coriander and ginger and serve hot with naan or roti and lemon.

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Frequently asked questions

How long does Karachi Kata Kat (Mutton and Liver Tawa Fry) take?

55 minutes in total: about 20 minutes of prep and 35 minutes of cooking.

Is Karachi Kata Kat (Mutton and Liver Tawa Fry) hard to make?

Degchi rates it medium. The method has 6 steps, and 5 of them have a timer you can start on this page.

How many people does Karachi Kata Kat (Mutton and Liver Tawa Fry) serve?

This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Karachi Kata Kat (Mutton and Liver Tawa Fry) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Karachi Kata Kat (Mutton and Liver Tawa Fry)?

Everyday staples that Degchi counts as pantry basics: red chilli powder, cooking oil, salt. Spice-box items: garam masala, cumin seeds. Fresh items you will probably need to buy: mutton, liver (goat or beef), onion, tomato, ginger, garlic, green chilli.

Any tips for making Karachi Kata Kat (Mutton and Liver Tawa Fry)?

Liver turns tough if overcooked; add it late and cook only until no pink remains. Wash hands, board and knife well after handling raw liver and meat.