Ingredients Jump to Instructions ↓

  1. 1 tb Vegetable oil

  2. 1 Onion, chopped

  3. 1 tb Fresh gingerroot, minced

  4. 1 lb Lean ground beef

  5. 2 c Beef stock

  6. 2 tb Curry powder

  7. 2 tb Tomato paste

  8. 1 ts Ground cumin

  9. 1 ts Ground coriander

  10. 1/3 c Raisins

  11. 1/3 c Toasted slivered almonds

  12. 4 sm Sweet potatoes, peel,

  13. -cut in large chunks 1 tb Butter

  14. Salt Pepper 2 tb Fresh parsley

  15. 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.

  16. 2 days or frozen for up to

  17. 2 months; thaw in refrigerator and bring to

  18. 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.

  19. 7-9 minutes or until tender when pierced with fork.

  20. 1 day. Can also be frozen for up to

  21. 1 month; thaw in refrigerator and bring to room temperature.

  22. 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.

  23. 4 servings for 9 1/58 CDN

Instructions Jump to Ingredients ↑

  1. 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=-]


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