Nihari

Nihari is a stew of the Indian subcontinent, which consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. The two most common theories of origin postulate that nihari originated in the Indian subcontinent during the era of Mughal Empire either in the cities of Lucknow or Delhi. It is flavoured with long pepper (pippali), a relative of black pepper and is often served with naan, roti or rice.

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