Ragoût de Mouton Berbère

• Either half a leg or half a shoulder of mutton
• ½ lb dried Tunisian apricots
• ¼ pint

Soak the apricots overnight.

Cut the meat from the bone into cubes of about 1 inch square. Heat the oil in a large heavy pan and brown the mutton on all sides in the oil. Then add the finely chopped onions, browning them in the oil without burning them, and the chopped carrot and turnip. Sprinkle over all: salt, a small pinch of curry powder, and equally little cinnamon, powdered cloves