Mutton Nihari is a slow-cooked mutton stew that hails from Old Delhi and Awadhi kitchens of Lucknow. The word Nihari originates from the Arabic word " Nahar" which means "morning". Nihari was developed in Old Delhi during the Mughal Empire and it was said that Muslim nawabs would eat Nihari in the morning, after their sunrise prayer. Mutton Nihari is a delicious combination of dry and whole spices cooked in ginger-garlic paste. Nihari masala is the heart of Mutton Nihari. Nihari masala is just like garam masala. It is made up of whole aromatic spices like cardamom, fennel, cloves, nutmeg, dried ginger, and other whole spices that are roasted and ground to powder. Nihari is usually eaten with naan or rumali roti. The mutton stew is cooked slowly which infuses the flavour of all the spices together. Lemon adds a tangy flavour to the stew. The amalgamation of red chillies and Nihari masala add a unique flavour to mutton nihari making it water watering and delicious.