Nihari
Mutton nihari | |
| Course | Main course (breakfast, lunch, dinner) |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Lucknow |
| Associated cuisine | Indian (Awadhi), Pakistani, Bangladeshi |
| Invented | 18th-century |
| Serving temperature | Hot |
| Main ingredients | Shank cut of beef, lamb and mutton, goat meat, or camel meat, as well as chicken and bone marrow |
| Other information | Served with naan or rice or Roti |
Nihari (Hindi: निहारी, Urdu: نہاری) is a slow-cooked stew, typically prepared with shank cuts of beef, mutton (goat meat), lamb, or chicken and frequently enriched with bone marrow; it is the national dish of Pakistan. The stew is seasoned with long pepper (pippali) and other spices, and it is traditionally served with naan, roti, or rice.