Baked Curried Beef And Sweet Potatoes

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1		Onion - chopped
1 tablespoon	15ml	Fresh gingerroot - minced
1 lb	454g / 16oz	Lean ground beef
2 cups	474ml	Beef stock
2 tablespoons	30ml	Curry powder
2 tablespoons	30ml	Tomato paste
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/3 cup	53g / 1.9oz	Raisins
1/3 cup	30g / 1.1oz	Toasted slivered almonds
4 cups	948ml	Sweet potatoes - peel, cut in large (small) chunks
1 tablespoon	15ml	Butter
		Salt
		Pepper
2 tablespoons	30ml	Fresh parsley

Recipe Instructions

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.

Hints

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 center. Spoon beef over top.

Source:
Canadian Living magazine

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