Kid Stew
from March/April 1988 print edition of Saudi Aramco World

Singe head, legs and tail over flame [before putting in pot]. Meat [in addition to kid] is needed, [preferably mutton to sharpen the flavor]. Bring water to boil. Throw in fat. Squeeze onion, samîdu [a plant probably of the onion family, and] garlic [to extract juices, add to pot with] blood and soured milk. [Add] an equal amount of raw šuhutinnu [another plant probably of the onion family] and serve.

from Encyclopedia of Food & Culture
from http://www.enotes.com/food-encyclopedia/mesopotamia-ancient

To prepare goat's kid soup. Singe the head, legs, and tail [the parts of the animal to be used], the meat will be ready. Prepare the water, add fat, onions, samîdu [a type of flour preparation, or a spice], leeks, and garlic bound with blood, crushed kisimmu [a type of cheese or coagulated milk], and an adequate amount of wild onion [Allium desertorum].

The addition of blood (of what animal is not specified, the kid's presumably here) as a binding and flavoring agent is frequent in these recipes. Amounts and cooking times are left to the experience of the cook.

Translation from http://oi.uchicago.edu/OI/MUS/ED/TRC/MESO/life_a.pdf:

Stew of a Kid {Baby Goat}
Head, legs, and tail should be singed before putting {them in} the pot to boil.
Bring water to a boil. Add fat, onions, samidu, leeks, garlic, some blood {from the goat}, some fresh cheese.
Beat the whole together.