Yield: 6 Servings
|-JUDI M. PHELPS|
|1 pounds||Lean lamb or beef stew meat|
|1 pounds||Lamb or beef soup bones|
|1||Limu omani (dried lime); optional|
|Freshly ground black pepper|
|2 tablespoons||Ghee or butter|
|1 large||Onion; finely chopped|
|1 cup||Prunes; pitted|
|½ cup||Dried apricot halves|
|½ cup||Dried peaches; chopped|
|⅓||To 1/2 cup brown sugar|
|1||To 2 T. lemon or lime juice|
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 1½ 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@..., juphelps@..., or jphelps@...