Lebanese jews mallow

Ingredients:

1/2 kg, 16 oz, of fresh Jews mallow, 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 tablespoon salt, as desired
3 tablespoons shortening or butter
3 tablespoons shortening or butter, for frying jews mallow
A dash of ground white pepper, cinnamon and black pepper

Preparation:

Fry meat with 2 tablespoons 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 jews mallow in batches with shortening. Remove and place aside.
Fry remaining garlic and onion mixture with remaining shortening.
Stir in coriander and jews mallow 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.