• 1 pound (approximately 500 grams) beef or lamb, cut into 1-inch (2½ centimeter) pieces
• 6–7 cloves

Prepare the meat according to the instructions in the Maraqa recipe, browning the meat first. Reserve both broth and meat.

Crush the garlic in a mortar and pestle with ½ teaspoon salt and set aside.

Sauté the onion in