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Mutton Taka Tak Lahori Style


Mutton Taka Tak Lahori Style

Mutton Taka Tak Lahori Style



Recipe Cook Time


Lahore style stir fry of mutton brain, sweet bread and kidney in assorted spices, served with mint chutney.


  • For Mutton Taka Tak:

    250 gm mutton mince (keema)

    6 mutton kidneys (gurda)

    4 mutton sweet breads (kapoora)

    2 mutton brains

    1 Tbsp ginger, chopped

    1 Tbsp garlic, chopped

    2 Tbsp red chilli, crushed

    1 Tbsp turmeric powder

    Salt to taste

    1 Tbsp coriander seeds

    1 Tbsp cumin seeds

    500 gm onion, chopped

    800 gm tomato, chopped

    2 Tbsp ginger paste

    2 Tbsp garlic paste

    1 Tbsp carom seeds

    1 Tbsp garam masala powder

    For Garnish:

    1 Tbsp ginger, julienned

    1 Tbsp green coriander, chopped

    2-3 green chillies

    For Mint Chutney:

    1 bunch mint

    1 cup yogurt

    2-3 green chillies, chopped



For Mutton Taka Tak:

Chop the mutton mince. Clean the gurda and kapura. Clean and blanch the mutton brain.

Saute some chopped ginger and garlic. Then add red chilli powder, turmeric powder, salt, coriander seeds and cumin seeds. Stir fry for a while.

Then add onion and tomato, ginger paste, garlic paste and carom seeds. Cook on high flame.

Then add all the meats and lower the heat and cook till meat is tender. Finish with garam masala powder.

Garnish with ginger juliennes, chopped green coriander and green chillies.

For Mint Chutney:

Blend all the ingredients together. Serve with mutton taka tak.

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Key Ingredients: Mutton, ginger, garlic, turmeric, coriander seeds, red chilli, green chillies, salt, cumin seeds, tomato, onion, carom seeds, garam masala, mint leaves, coriander leaves, yogurt