JARDALOO MA GOSHT or  APRICOT MEAT STEW
        
         1 lb. beef or lamb, cut into 1 inch cubes
         2 medium onions, finely sliced
         1 onion, finely chopped
         6 cloves garlic (3/4 tsp.)          \ Grind
         3/4 inch piece of fresh ginger root / together
         2 inch piece cinnamon stick
         1 tsp. salt
         2 tbs. vegetable oil
         8 oz. dried apricots or Jardalu soaked in 1 cup water for at least 4 hours
         1 tsp. sugar
        
         Fry finely sliced onion in 2 tbs. oil till golden brown. Add garlic
         and ginger paste and cook 5 minutes. Add meat and chopped onion
         and cook till meat water has evaporated. Add cinnamon stick, salt
         and 1/2 cup warm water and simmer, covered, 15 minutes. Add 2 1/2 cups
         water and continue simmering, covered, till meat is tender and 1/2
         cup gravy remains. Put 1 tsp. sugar in a small pan. Place pan on
         medium heat and allow sugar to brown. When sugar is a very dark
         brown color, add soaked apricots together with the water in which
         they were soaked. Bring to the boil, lower heat, cover and cook
         for 10 or 15 minutes till apricots are soft. Carefully remove
         seeds from apricots, then add apricots, together with their syrup,
         to the meat. Heat meat mixture and serve, garnished with potato
         shoestrinqs.
        

 

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