Nihari is traditionally a Muslim breakfast dish consisting of beef bone marrow and trimmings cooked with spices overnight and served the next morning to labourers before they would head out for the day’s work. Even today, the best Nihari is to be found at Delhi’s Jama Masjid where countless people queue up early in the morning to get a taste of this rich and hearty curry. Originally served with double ki roti (leavened bread), it is now served with sheermal, an enriched flatbread spiced with saffron & sesame akin to a naan but with the richness of a brioche. My slightly unorthodox version uses goat instead of diced beef but you can use either.
