2 onions, finely sliced
1 clove garlic, crushed
1/3 c. oil or butter
1 frying chicken, about 3 lbs., cut into pieces or 1 lb. of any stewing meat, cut into cubes
1 tsp. salt
1/4 tsp. black pepper
1 tsp. cinnamon
1/4 tsp. turmeric
1/4 tsp. ground cardamom
1 lb. carrots, scraped & sliced
1/4 tsp. saffron, dissolved in 1 tbsp. hot water
1/2 c. orange juice
2 c. pitted prunes

1. Brown the onions and garlic in 3 tablespoons oil. Add the chicken or meat and brown the pieces. Add salt, pepper, cinnamon and turmeric and cardamom. Add water, 1 1/2 cups for chicken, 2 1/2 cups for meat. Cover and simmer over low heat for 30 minutes for chicken and 1 hour for meat. 2. Saute carrots in 2 tablespoons oil and add to the chicken or meat. Add dissolved saffron and orange juice. Cover and simmer for 25 minutes over low heat. Cover and simmer for 25 minutes over low heat. Add prunes and let simmer for about 10 to 15 minutes.

3. Taste the meat, sauce and correct seasoning. Cover and keep warm until ready to serve. It's ideal to serve with white cooked rice. Makes about 6 servings.