1 tb Vegetable oil
1 Onion, chopped
1 tb Fresh gingerroot, minced
1 lb Lean ground beef
2 c Beef stock
2 tb Curry powder
2 tb Tomato paste
1 ts Ground cumin
1 ts Ground coriander
1/3 c Raisins
1/3 c Toasted slivered almonds
4 sm Sweet potatoes, peel,
-cut in large chunks 1 tb Butter
Salt Pepper 2 tb Fresh parsley
[If you are freezing this dish, do not add almonds; sprinkle them over top just before serving.] In large skillet, heat oil over medium heat; cook onion and ginger, stirring occasionally, for 5 minutes. Add beef; cook, breaking up with spoon, for about 7 minutes or until browned. Drain off fat. Stir in stock, curry powder, tomato paste, cumin and coriander. Bring to boil; reduce heat and simmer, stirring occasionally, for 20-25 minutes or until most of the liquid has evaporated. Stir in raisins. [Recipe can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 2 months; thaw in refrigerator and bring to
room temperature.] Stir in almonds. Taste and adjust seasonings. Transfer to 4-cup (1 L) casserole. Meanwhile, in saucepan, pour in enough cold water to cover sweet potatoes; bring to boil. Boil for 20 minutes or until tender; drain well. Mash with butter, add salt and pepper to taste. Stir in parsley. Transfer to separate 4-cup (1 L) casserole. [Tip: To save time, microwave the sweet potatoes, whole, on High for 7-9 minutes or until tender when pierced with fork.] [Can be covered and refrigerated for up to 1 day. Can also be frozen for up to 1 month; thaw in refrigerator and bring to room temperature.] Bake both casseroles, covered, in 350F 180C oven for about 30 minutes or until bubbling. To serve, spoon sweet potatoes onto heated platter; make a well in centre. Spoon beef over top. 4 servings for $9.28 CDN [Mar/95]
Per serving: 485 calories, 28 g protein, 24 g fat, 44 g carbohydrate, high source fibre, excellent source iron. Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: “So Good To Come Home To” [-=PAM=-] PA_Meadows@msn.com