MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef and Cardamom
 Categories: Ethiopian
      Yield: 8 Servings
 
      3 c  Onions, peeled/thinly sliced
           -half yellow/half red
    1/2 c  Spiced butter
      2 lb Lean beef, cut into 3/4 inch
           -cubes
    1/4 c  Berbere sauce
    1/4 ts Ground cumin
      1 ts Ground cardamom seeds
      1 ts Grated fresh ginger
      2 cl Garlic, crushed
    1/2 ts Black pepper
    1/2 c  Dry red wine
      1 c  Water
        ds Salt to taste
 
  Heat a large frying pan and saute the onion in one tablespoon of the
  butter, cover and cook until very tender.  Use low heat so that the
  onion and butter are not browned.  Remove from the pan and set aside.
  
  Heat the pan again and brown the beef over high heat with another
  tablespoon of the butter.  You will probably need to do this in two
  batches.  Set aside.
  
  Place the sauteed onions along with the remaining butter in a heavy 6
  quart saucepan.  Add the Berbere Sauce, cumin, cardamom, ginger,
  garlic, black pepper and wine.  Bring to a simmer and add the beef.
  Bring to a simmer again and add the water.  Cook covered until the
  beef is very tender about 50 minutes.  Stir several times.
  
  If the sauce is not thick enough, cook uncovered for a few minutes to
  reduce and thicken the sauce.
  
  Add salt to taste and serve.
 
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