Nihari

Nihari is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. It is flavoured with long pepper (pippali), a relative of black pepper. In Pakistan and Bangladesh, nihari is often served and consumed with naan. The name nihari originates from Arabic nahâr (نهار), meaning "morning"; it was originally eaten by nawabs in the Mughal Empire as a breakfast course following Fajr prayer.

Source: Wikipedia