Kofta Nihari

  • 28 Jul - 03 Aug, 2018
  • Mag The Weekly
  • Cookery


· ½ kg mutton bones

· 2tbsp ginger-garlic paste

· 3 onions

· ¼ cup wheat flour

· 2tbsp fennel seeds

· 2tbsp dry ginger powder

· 3-4 garlic cloves

· 3–4 cardamoms

· 1tbsp all spice powder

· 1½ tbsp chilli powder

· Salt to taste

· 1 cup ghee

For meatballs:

· ½ kg beef mince

· 1 onion

· 2–3 green chillies

· 1 piece ginger

· 3–4 garlic cloves

· ¼ bunch coriander leaves

· 2tbsp roasted grams

· 1tsp all spice powder

· 1tsp chilli powder

· Salt to taste


Make a spice bag with a muslin cloth; fill with fennel seeds and dry ginger powder. Finely slice three onions and keep aside. In a pan, put together ghee, sliced onion and half a kilo mutton bones and fry well on low flame until golden brown. Mash the fried onion very well; add one-fourth cup of water and ginger-garlic paste along with garlic cloves, cardamoms and chilli powder. Cook till the water dries then add one glass of water and salt to taste. Cover and cook for 20-25 minutes. Chop mince, onion, green chillies, piece of ginger, garlic cloves, coriander leaves, roasted grams, all spice powder, chilli powder and salt, finely in a chopper. Pour the mixture in a bowl, make small balls and add them to the pan with half cup of water and one teaspoon all spice powder. Cover and cook for eight to 10 minutes. Now remove the lid, dissolve one-fourth cup of roasted wheat flour into water, add to the pan and cook till the gravy thickens. Turn the flame off, cover and keep aside. Remove and discard the mutton bones. Dish it out and serve hot with naans.