• Mughlai Nalli Nihari, also known as Nahari, is a traditional Indian dish originating from the Mughal era.
• It is a slow-cooked meat stew, typically made with lamb or beef shanks (nalli).
• The dish is known for its rich and flavorful gravy, which is achieved by cooking the meat with a blend of aromatic spices and slow cooking it over a low flame for several hours

• Mughlai Nalli Nihari, also known as Nahari, is a classic dish from the Mughlai cuisine of India and Pakistan.
• It is a slow-cooked meat stew that is known for its rich and aromatic flavors.
• The dish is typically made with lamb or beef shanks (nalli), which are cooked for several hours to achieve a tender and succulent texture.
• Nihari Masala is the spice mix used to flavor the dish. It includes a combination of spices like coriander, cumin, fennel, black cardamom, cloves, cinnamon, nutmeg, and mace.
• The meat is first marinated with the Nihari Masala and other ingredients like yogurt, ginger, garlic, and lime juice to enhance the flavors.
• The dish is slow-cooked on a low flame, allowing the meat to absorb the spices and develop a rich and velvety gravy.
• To enhance the depth of flavors, sometimes bone marrow is added to the stew, which adds richness and a silky texture to the gravy