Instructions: NB
* Meat should be lamb or mutton, weighed boneless and defatted, and cut into 1" cubes.

In a heavy saucepan or casserole, melt the butter over moderate heat. Add the onion and garlic and saut* until soft but not browned, stirring frequently. Add the meat and saut* until browned on all sides. Add the water, lemon juice, ginger, salt & pepper. Cover and simmer until the meat is nearly tender (abt 1 hour for lamb, 3 for mutton). Add the apricots, nuts and sugar (to taste), stirring well to dissolve the latter. Cover and simmer 15 minutes or until the meat and fruit are tender. Serve with plain rice pilaf.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.