INGREDIENTS:

1/2 kg (16 oz) of fresh melokhia leaves
1 kg (32 oz) chicken, cleaned quartered
600 g (20 oz) lamb stew meat, cubed
1 large onion, peeled
1 cup fresh coriander, finely chopped
3 heads garlic, peeled
1/4 cup ground dried coriander
1 tbls salt (as desired)
3 tbls shortening or butter
3 tbls shortening or butter
a dash of ground white pepper, cinnamon, and black pepper

  

PREPARATION:

Fry meat with 2 tbls of shortening and a dash of salt, cinnamon, and black pepper. Remove and place in another pot. Cover with water and cook over moderate heat. Bring to a boil then lower heat, cover pot, and continue cooking for 2 hours until tender.
Fry chicken with same shortening and a dash of salt and white pepper on low heat. Cover with water. Cover pot and cook on moderate heat for 45 minutes. Remove and put aside. Grill onion. Process onion with dried coriander, one peeled head of garlic, and a dash of salt. Put aside.
Fry melokhia leaves in batches with shortening. Remove and place aside.
Fry remaining garlic and onion mixture with remaining shortening.
Stir in coriander and melokhia leaves. Add meat and stock.
Cover pot and cook over low heat for 1 hour until tender.
Serve hot garnished with chicken and a dash of cinnamon accompanied by cooked rice, radishes, and lemon.


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