This Christmas, while my 9 year old sister was baking a traditional plum cake (ably assisted by our mother 😉 ), I thought I’d cook something not so traditional for the main course – Meat Nihari!
Nihari used to be slow-cooked overnight in large pots in order to be given to labourers working on imperial construction projects. It is a dish rich in calories, to provide those engaged in hard manual labour energy through the day. Nihari was served free to imperial labourers.
When classically prepared, Nihari used to take approximately 6-8 hours just to stew, not to mention preparation time. Thankfully, with the help of modern technology and methods, it is much easier achieve the same result in less time.