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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. carrots (about 10 medium, peeled and julienned 2 inches long x ¼ inch thick)
- 2 Tbsp. vegetable oil (or butter)
- 1 1/2 lb. cross rib roast (or any similar roast, cut into 2 inch chunks)
- 1/2 large onion (diced medium)
- 1 tsp. turmeric powder
- 1/2 tsp. freshly cracked black pepper
- 3 cups cold water
- 1 large onion (thinly sliced and fried to golden brown, about 4 ounces fried onions)
- 2 Tbsp. tomato paste
- 8 oz. pitted prunes (I used Kirkland brand Sunsweet Dried Plums, aloo shirin)
- 1 1/2 cups boiling water
- 1 tsp. kosher salt
- 2 Tbsp. lemon juice
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