Curried Beef And Sweet Potatoes                  


Ingredients:
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
Salt
Pepper
2 tbs Fresh parsley

Method:
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 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.