Nalli Nihari ( Lamb Shank) originated in Jama Masjid and near by Daryaganj area of Old Delhi city of India during Mughal Empire in the late 18th century. Later on this dish was perfected in the Royal Kitchens of Awadh. Nihari is cooked overnight which results in extremely tender meat. This Nihari recipe calls for 6-8 hours of cooking time. It is garnished with fresh cilantro, juliennes of ginger and a lemon wedge. Traditionally the dish is eaten in the early hours of the morning. It is eaten for lunch and dinner too. Best enjoyed during winter and best eaten with Naan.
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