Stephen Ceideburg 1 lb Chuck roast, cut into
-1/2-inch pieces 2 tb Olive oil, divided
1 lg Onion, chopped
4 Cloves garlic, minced
1 tb Curry powder
1/2 ts Ground cumin
1/2 ts Ground cinnamon
1 c Canned crushed tomatoes
2 c Canned or homemade beef
-broth 2 Sweet potatoes, peeled,
-diced 2 Carrots, cut in thin rounds
4 tb Raisins
Salt and pepper, to taste 1 c Orzo pasta, cooked according
-to package directions In a large stockpot, brown meat in 1 tablespoon oil. Remove from pan. Saute onion and garlic in remaining 1 tablespoon oil 3 minutes over medium heat. Stir in curry, cumin and cinnamon. Add tomatoes, beef broth, sweet potatoes, carrots, raisins, salt and pepper. Simmer 1 hour. Serve over orzo. Makes 4 servings. From the Oregonian’s FOODday, 2/9/93. Posted by Stephen Ceideburg