*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS
    1       lb           Lean lamb or beef stew meat
    1       lb           Lamb or beef soup bones
    7       c             -- water
    1                    Limu omani (dried lime)
                         Freshly ground black pepper
    2       tb           Ghee or butter
    1       lg           Onion -- finely chopped
    2       ts           Turmeric
    1       c            Prunes -- pitted
      1/2   c            Dried apricot halves
      1/2   c            Dried peaches -- chopped
      1/3                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 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
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or
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