Place chicken and meat in deep pot and bring to
boil. Remove scum when surfaces. Add the sliced onions, salt and
mixed spices. Cover and simmer for 1 hr. Remove chicken and de-skin
and bone retaining the stock. Now wash and dry the mlukieh leaves.
Heat oil in a pan and add the garlic, chillies, black pepper,
ground coriander and 1/2 the fresh coriander. Stir-fry for 5 mins
then add the leaves. Continue frying for a further 5 mins. Now
add the lamb shanks and 4 cups of the meat stock. Bring to the
boil and then simmer for 1/2 hr. Check the mlukieh are cooked
and add more seasoning to taste, the rest of the coriander, the
chicken and the lemon juice. Continue cooking on low heat for
5 mins. Serve with rice and extra lemon juice if desired.