This is a classic Pakistani dish that is warm, hearty and really moorish. From being served at road side dhaba's in the streets of Karachi to some of the top restaurants many would say it's Pakistans National dish.
This dish should be cooked with meat on the bone, leg meat cut on the bone or shanks are perfect for this - if you can't get mutton then lamb or goat will also work you just need to reduce the cooking time to about 60 minutes for lamb. The name 'Nihari' comes from the Arabic word nahaar, or "day", which refers to the long, slow cooking that is needed to ensure the mutton is so soft and tender that is simply just falls away from the bone. The slow cooking also allows the flavour of the marrow to melt into the masala. This penetrates and thicken the sauce making it an all together unbelievably delicious dish. The sauce has an amazing depth and is perfect to mop up with naan.
Admittedly, this recipe is not for the faint hearted as it has a strong peppery kick. Don't let the list of spices scare you - once you have made the Nihari spice blend the cooking bit is actually really easy.
I used a few drops of saffron fragranced oil to finish this dish off.