Ingredients

• 1 pound Lean lamb or beef stew meat
• 1 pound Lamb or beef soup bones
• 7 cups ;water
• 1 Limu omani (dried lime); optional
• Freshly ground black pepper
• 2 tablespoons Ghee or butter
• 1 large Onion; finely chopped
• 2 teaspoons Turmeric
• 1 cup Prunes; pitted
• 1/2 cup Dried apricot halves
• 1/2 cup Dried peaches; chopped
• 1/3 To 1/2 cup brown sugar
• 1 To 2 T. lemon or lime juice

Directions

• Cut meat into small cubes and place in a soup pot with bones, water, and dried lime if available.
• Bring slowly to the boil, skimming when necessary.
• Add salt and pepper, cover and simmer gently for 1 1/2 hours or until meat is almost tender.
• Remove bones and dried lime if used.
• In a frying pan, heat ghee or butter and fry onion until transparent, stir in turmeric, and cook until lightly browned.
• Add to soup with dried fruits (these may be washed if necessary, but do not require soaking).
• Cover and simmer for 30 minutes.
• Add sugar and lemon or lime juice to taste so that soup has a pleasant sweet-sour flavor.
• Serve hot.
• Source: The Complete Middle East Cookbook by Tess Mallos.
• Shared and MM by Judi M.
• Phelps.
• jphelps@shell.
• portal.com, juphelps@delphi.com, or jphelps@best.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini