 | This article needs additional citations for verification. (August 2017) |
 Mutton Nihari | |
| Course | Breakfast, lunch, dinner |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Lucknow, Awadh |
| Associated cuisine | Indian, Pakistani, Bangladeshi[1] |
| Invented | 18th century |
| Serving temperature | Hot |
| Main ingredients | Shank cut of beef (mainly in Pakistan and Bangladesh), 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; Bengali: নিহারী; Urdu: نہاری) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. It is flavoured with long pepper (pippali), a relative of black pepper. In Pakistan and Bangladesh, nihari is often served and consumed with naan.
- ^ Sen, Colleen Taylor; Bhattacharyya, Sourish; Saberi, Helen (23 February 2023). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury Publishing. p. 258. ISBN 978-1-350-12864-4.