Pakistan
Photo: Nilanjan Sasmal, CC BY-SA 4.0, croppedNihari
نہاری
/nɪɦaːɾiː/nih-HAH-ree
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- When
- BreakfastLunch & dinner
- Taste
- RichSpicy
- Made with
- Beef
History
Nihari is a stew of beef or mutton shank cooked slowly overnight with bone marrow and a spice mix, then thickened with flour into a rich, dark gravy. The name comes from the Arabic nahar, morning, because it was eaten after dawn prayers. It grew from the kitchens of Old Delhi and Lucknow in the 18th century under the late Mughals; one story says it was food for labourers. After the partition of 1947, cooks from Delhi brought it to Karachi, where it became a signature dish. It is served with ginger, green chilli, fried onions, lemon and fresh naan, and old pots of broth are often kept going for years.
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