• 1 small onion, finely chopped
• 1/4 cup butter
• 1 tablespoon ginger, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/3 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 14 ounces tomatoes, crushed
• 1/4 cup dry red wine
• 1/4 lb beef stew meat

Directions
Preheat oven to 325°F. Melt butter in roasting pan. Brown the stew meat in roasting pan, for approximately 10 minutes. Add onion in the last few minutes. Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Combine and cook for about one minute then add tomatoes and wine. Cover pan and bring to a medium simmer. Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time when necessary (if stew is drying out). Stew is done when meat can be easily penetrated with a fork.

Serves 6