4 c. dried Mulukhiyeh
2 lb. lamb meat, shank or chunks
1/4 c. water or lamb broth
1 tsp. black pepper
1 tsp. allspice
3 tbsp. butter
1 med. onion, finely chopped
6 cloves garlic, crushed
1 tbsp. dried coriander
Lemon juice and salt to taste

Boil meat and onions in water, skimming broth as it appears on surface. Add salt, pepper and allspice. Cover and simmer until meat is tender. Saute Mulukhiyeh, garlic and coriander in butter on moderate heat until crisp. Add to the meat and broth and simmer for 20 minutes. Add lemon juice and mix well before serving. Saute pine nuts in butter and garnish over cooked rice.