Apple Stew

Ingredients,
Mutton thigh, 500 g
Liquid Oil, 2 tbsp
Laurel leaves, 3 pieces
Onion, 1 no
Water, 5 glasses
Salt and pepper , as required
Apples, 500 g
Fried onions, 2 tbsp
Vinegar, 2 tbsp
Grapes or dates syrup, 1/2 glass
Corn starch, 1 tbsp
Procedure
Chop meat in 2 by 2 cm pieces and sauté in oil. Then cooking over that flame along with Laurel leaves, onion and water for 3 hours.
In the last one hour, sprinkle in salt and pepper.
Cut the apples in the middle, and remove its core. Peel them and chop them in rings.
At the end of the cooking process, when 2 cups of water are remaining, take the onion and Laurel out and add in apple rings and fried onions.
Finely mix vinegar and grapes or dates extract and then add to the stew and allow to cook well until the apples are almost soft and tender.
Dissolve corn starch in a bit of cold water and add at the end. Let the stew cook well. The dish is ready.
The recipe is consumed in Lorestan.