2 med. onions, thinly sliced
4 garlic cloves, finely chopped
6 tbsp. oil
4 lbs. stewing beef cut into cubes
2 (14 1/2 oz.) cans tomatoes, coarsely chopped
2 tbsp. cumin
2 tbsp. turmeric
1 tbsp. curry powder
2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. cinnamon
1 (10 oz.) jar apricot jam

Heat oil in a Dutch oven. Cook onion and garlic until softened. Add the beef and brown. Stir in the tomatoes, cumin, turmeric, curry powder, allspice, cloves and cinnamon. Cover and simmer for at least 1 hour. Add 2 cups water and the jam. Cover and simmer for 2-3 more hours. Serves 8.