Write an article based on this "Boil 6 cups (1400 mL) water. Add 1.5 lbs (750 g) meat of your choice. Add the stock spices. Boil on medium low for several hours, adding water when necessary. Use immediately or store for later."
Pour the water into a large, soup pot. Bring to a boil. Most commonly, nihari is made with beef shank or shoulder, but lamb, mutton, and goat meat are also popular. Cuts of red meat that include cut bone will create a more flavorful stock due to the presence of bone marrow. If no cuts with bone are available, use 1–1.25 lbs (450–550g) of boneless meat instead. All the spices intended for the stock can be added at the same time. While you may add any savory spice, especially those also found in the masala spice mix, the ingredients listed here are a good selection. This includes 1.5 tsp (7.5 mL) ginger paste, 1.5 tsp (7.5 mL) garlic paste, one bay leaf, one cinnamon stick, and 1 tsp (5 mL) salt. Bring the water to a boil again, then cook the meat on medium low heat until it becomes tender. If you are short on time, you may cook for as little as one hour, but a cooking time of two or more hours is recommended for a more flavorful stock. For maximum flavor, cook for six hours on the stove, or for two hours in a pressure cooker. Check the water level periodically, and add more if necessary. The water should always be above the level of the meat. Store in a sealed container in the refrigerator before the soup cools down. If you are making the rest of the nihari today, remove the meat with a slotted spoon and set aside 4 cups (950 mL) of the stock for immediate use. Remove and discard the bay leaf and cinnamon stick before storing.