Cut the lamb or beef into small cubes.

Place the meat, soup bones, water, and dry lime (if using) in a soup pot.

Bring to a slow boil, skimming off any impurities that rise to the surface.

Add salt and pepper, cover, and simmer gently for 1 1/2 hours, or until the meat is almost tender.

Remove the bones and dry lime (if used).

In a frying pan, heat ghee or butter over medium heat.

Fry the minced onion until transparent.

Stir in the turmeric and cook until lightly browned.

Add the sautéed onion and turmeric mixture to the soup along with the prunes, dry apricot halves, and minced dry peaches.

Cover and simmer for 30 minutes.

Add brown sugar and lemon or lime juice to taste, adjusting until the soup has a pleasant sweet-sour flavor.

Serve warm.