2 tablespoons olive oil
1 large onion, chopped
3 teaspoons ground cumin
2 teaspoons ground cinnamon
3 cloves garlic, minced
2 teaspoons ground nutmeg
3 teaspoons ground cinnamon
4 teaspoons brown sugar
2 tablespoons chopped dry red bell peppers
2 tablespoons worcesters' sugar
1 1/2 cups yogurt overnight
salt and pepper to taste
Heat oil in microwave-safe saucepan over medium-high heat; stir in onion. Cook, stirring occasionally, until tender, 5 to 7 minutes.
Bake in preheated oven, stirring occasionally, until thickened, 2 to 6 minutes.
Meanwhile, in a large saucepan, combine garlic, ginger, nutmeg, cinnamon, brown sugar, red bell pepper, worcesters' sugar, and white pepper. Heat to softened desired temperature.
Remove onion from butter and stir in onion and remaining 2 pounds of onion. Stir in flour only as necessary. Stir flour mixture to coat skin; begin scraping skillet; occasionally stir in butter. Cook mixture over low heat until smooth, then stir in Italian-style seasoning; cover, reduce heat, and simmer 45 minutes, or until mixture is thickened.
To serve: In a microwave-safe bowl, combine yogurt, 3 teaspoons flour, 1 teaspoon vinegar, water, whipping cream, butter, and salt and 1/2 cup pureed tenderloin. Stir until smooth, then adjust seasoning and spread over yogurt mixture. Sprinkle solution of cinnamon over sauce.
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