1. Preheat oven to 325°F. 2. Melt butter on stove top in roasting pan. 3. In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes. 4. Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute. 5. Add tomatoes and wine. 6. Cover, bring to a "medium" simmer. 7. Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out. 8. Stew is done when meat can be easily pierced with a fork. ---------------------------------------------------------------------------
Nutrition
Ingredients
