Meat options for this dish, beef Blade, beef Short ribs, veal or lamb shank, oxtail are all great alternatives.
In a dutch oven:
Add a large tablespoon of ghee into the pot.
Add the onions to the ghee, stir them round so that the onions are coated with ghee. Put the lid on and leave them for 5 minutes. Take the lid off, stir and put the lid back for another 5 minutes. Repeat this until the onions are soft and translucent but not browning.
Add 2 tbsp. of orange blossom water, 2 tbsp. of brown sugar, and your dry fruit.
Toss lightly until sugar has dissolved and remove 2/3 of onions mixture from pot.
Cut your meat in large chunks if using Blade cut or simply arrange shank pieces on top of onions.
Season your meat with salt and pepper.
Add meat to the pot and cover with remaining onion mixture.
Take your stock and add 2 tbsps of turmeric and 2 tbsp of ground ginger to it and whisk it up together in order to incorporate the spices into the stock
Pour over meat and onion.
300F in dutch oven for 3 1/2 hours.
Low Heat for 2 1/2 hours. After 2 hours remove lid and drizzle honey on top and let simmer and reduce for 30 more minutes.
This dish is great with spongy bread with a hard crust ( Ciabatta is great ) to soak up the sauce or a grain.
Couscous is the favorite, but quinoa and brown rice work really well here as well.