Ingredients
1/2 lb raw lamb or chicken
2 x onions chopped small
3 x garlic cloves crushed
Salt to taste
Freshly-ground black pepper to taste
6 cup water
3 oz dried melokhia leaves crushed in hands (or substitute spinach, chard, or beet greens mixed with parsley)
6 lrg garlic cloves
2 tbl olive oil
2 tbl coriander
1/2 tsp cayenne

GARNISH
3 x onions thinly sliced, and soaked in
2 tbl vinegar

Directions
Boil the meat, onion, garlic, salt, and pepper in 6 cups of water – skimming, then simmering for 2 hours. Remove the meat, chop fine, and reserve. Strain the stock.
Bring the stock back to a boil. Crush the leaves between your hands into the stock, reduce heat, and simmer for 20 minutes.

Meanwhile, crush the remaining garlic with some salt, then fry it in the oil until it is golden. Stir in the coriander and cayenne. Set aside until the leaves are cooked.
When ready to serve, return the meat to the pot, stir in the spices, and let simmer for a few minutes. Ladle into bowls and serve immediately – and pass the onions soaked in vinegar on the side.

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