Nihari is a slow-cooked meat stew that is believed to have originated in India during the reign of the Mughals. A tasty, flavoursome side dish, Nihari normally includes bone marrow.
You can choose either beef or lamb, with bones, for a good Nihari. The meat is cooked until it is soft and juicy along with spices like turmeric powder, red chilli powder, dry ginger powder, ginger-garlic paste, saunf and pepper.
This mouth-watering traditional dish is best served with any type of Indian bread. In Lucknow, Nihari is often served with multi-layered Kulcha.