1. Preheat oven to 325 degrees. 2. Pulse the onion in a mini-chopper or blender until almost pureed. 3. Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes. 4. Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute. 5. Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork. 6. Just before serving, season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
