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Serves 5 - 6

  • 2 kg mlukhieh with stems OR
  • 1/2 kg mlukhieh leaves
  • 1/2 kg of lamb shanks
  • 1 small chicken
  • 1 medium onion sliced
  • 3 bulbs garlic - peeled (1/2 crushed, 1/2 whole)
  • 1 large bunch fresh coriander chopped
  • 1/4 cup ground coriander
  • 3 fresh chillies chopped
  • 3 tbs oil for cooking
  • 1/2 tsp mixed spices
  • 1/2 tsp black pepper
  • 4 tbs lemon juice
  • 6 cups water for boiling
  • Salt

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf .

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.

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