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Nihari is, without a doubt, a favourite dish for Pakistanis, especially during the monsoon and winter months. A slow-cooked curry made with beef leg-shank (bong), and lots of spices, nihari is believed to have originated in Old Delhi in the late 18th century during the Mughal rule.
Surprisingly, despite popular belief, nihari actually has a lot of health benefits due to the ingredients that are used to make and garnish it.
Red meat is an excellent source of protein and minerals such as B vitamins, iron, phosphorus, selenium and zinc, all of which are required by the body in order to build and maintain muscles and bones, repair tissues, boost immunity and improve blood circulation. Continue reading