Nihari

Nihari is a slow cooked meat stew of the Indian subcontinent, made from shanks of beef, lamb, mutton or goat, sometimes chicken, along with bone marrow, and seasoned notably with long pepper, a relative of black pepper. Culinary historians dispute its birthplace between the royal kitchens of Lucknow in Awadh during the late eighteenth century, in the last years of the Mughal Empire, and an earlier emergence in medieval Delhi; the name derives from the Arabic nahar, meaning morning, and the dish was originally eaten by Mughal nobility as a breakfast course following the dawn Fajr prayer. Today nihari is eaten at various times of day rather than only at breakfast, and it is commonly served with naan, roti or rice, remaining popular across India, Pakistan and Bangladesh.