Nihari Gosht, a classic Muglai dish, originates from the royal kitchens of the Mughals and has gradually gained popularity among people all over the world. An authentic meal called nihari, a slow-cooked mutton stew is reported to have originated in the Lucknow Awadhi kitchen. Nihari is a meal that is popular in South East Asia. On important occasions and during holidays like Eid, the traditional Nihari cuisine was slow-cooked overnight and served the next morning due to the many spice variations. Here is a beautiful royal dish that you may prepare at home for celebrations and dinner parties using simple instructions. Serve it with rice, naan, or paratha. Nihari is primarily cooked using mutton or gosht, which is goat meat, in India. The preferred cut for Nihari is the shank piece. Nihari may also be prepared using beef, lamb, or chicken. Nihari masala is a combination of whole fragrant spices, much like garam masala. Cardamom, fennel, cloves, nutmeg, dry ginger, and other whole spices are roasted before being processed into a powder. Although making the masala mix in greater quantities and storing it in an airtight container is preferable, fresh preparation is preferred. The homemade nihari masala may make vegetarian and non-vegetarian curries, and it stores well for up to six months.