2 medium red onions, peeled
2 cups grated coconut (unsweetened)
1 cup (240 ml) boiling water
1 inch-piece (2.5 cm) peeled ginger root
1 teaspoon turmeric powder
8 black pepper corns
1 teaspoon cayenne powder
6 cloves
½ teaspoon ground cinnamon
1 tablespoon ghee or olive oil
2 whole garlic pods
2 cornish game hens, patted dry
Kosher salt as needed
2 to 3 tablespoons chopped cilantro leaves

1. Cut one onion into thin slices and keep aside until ready to use.
   
3. Melt the ghee in a STAUB Cocotte on medium-high heat.
   
4. Peel any extra paper off the garlic pods and trim about ½ inch (1 cm) off the top to expose the garlic.