Kofta Nihari

Ingredients
Mincemeat ½ kg
Bones 1 kg
Salt as per taste
Garlic Paste 2 tbsp
Onion (finely sliced) 2 medium
Whole Peppercorn 10 -12
Red Chilli Powder 2 tbsp
Corriander Powder 2 tbsp
Cumin Seeds 1 tbsp
Aniseeds 1 tbsp
Seeds of Big Cardamom 1 tsp
Dry Ginger 1 tsp
Pipli 1 tsp
Yogurt 1 cup
Plain Flour ½ cup
Bread Slices 2
Dalda Cooking Oil 1 cup
Directions
Wash & dry mincemeat thoroughly by putting it in strainer and pressing it with both hands.
Put washed bones in the pan along with one onion, peppercorn and 6 – 8 cups of water. Cook until tender and when it leaves a thick stock.
Finely grind aniseeds, big cardamom seeds, dry ginger and pipli. Then add red chilli, cumin and corriander powder to it. Take out 2 tbsp of this mixture and add it to the mincemeat.
Then add remaining spices with yogurt and salt. Add 2 bread slices in the mincemeat and chop it finely in a chopper. Make small balls out of the mincemeat & refrigerate.
Heat Dalda Cooking Oil in a separate pan on medium heat for 3 – 4 minutes and fry sliced onion until golden. Add garlic paste to it for 1 – 2 minutes and then add flour and stir till it gives the desired aroma.
Add the yogurt mixture and stir until oil separates and then add mincemeat balls and stir for 4 -5 minutes.
Strain stock and add to the mincemeat. Let it simmer on low heat for 10 – 15 minutes to enhance the flavour of spices.