Curried Beef And Sweet Potatoes
1 tbs Vegetable oil
1 Onion, chopped
1 tbs Fresh ginger root, minced
1 lb Lean ground beef
2 c Beef stock
2 tbs Curry powder
2 tbs Tomato paste
1 ts Ground cumin
1 ts Ground coriander
1/3 c Raisins ( I use the dried cranberries )
1/3 c Toasted slivered almonds
4 small Sweet potatoes, peel, cut in large chunks
1 tbs Butter
2 tbs Fresh parsley
If you are freezing this dish, do not add almonds; sprinkle them over top just
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
Stir in almonds. Taste and adjust seasonings. Transfer to 4-cup 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 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.