Heat a large pot (enough to hold the stew!) over medium high heat, and melt the ghee in it.
Add the whole garlic gloves and fry them for around 1 minute. They should become aromatic but not burn.
Add the dried Mulukhiyah, and fry it alongside the garlic cloves - for about 5 minutes. It should smell delicious.
Add the stock into the pot, and bring to a boil. Add 2 tsp of the salt and stir it around.
Put the lid on the pot, and simmer it for about 1 hour. Basically you are looking for the Mulukhiyah to soften like silk. You can start to check for done-ness at the 30-45 min mark.
After the hour or so you can add the meat pieces that you made from the Beef or Lamb Meat Stock into the pot, and cook for an additional 15 minutes with no lid.
Beat the garlic, salt & cilantro in a mortar or pestle for that authentic Syrian taste, or just mince the garlic and add it with the chopped cilantro.
Taste the stew, and if it needs more salt - add one more tsp of salt. Season to your taste buds!