Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 Onion - chopped

  3. 1 tablespoon 15ml Fresh gingerroot - minced

  4. 1 lb 454g / 16oz Lean ground beef

  5. 2 cups 474ml Beef stock

  6. 2 tablespoons 30ml Curry powder

  7. 2 tablespoons 30ml Tomato paste

  8. 1 teaspoon 5ml Ground cumin

  9. 1 teaspoon 5ml Ground coriander

  10. 1/3 cup 53g / 1.9oz Raisins

  11. 1/3 cup 30g / 1.1oz Toasted slivered almonds

  12. 4 cups 948ml Sweet potatoes - peel, cut in large (small) chunks

  13. 1 tablespoon 15ml Butter Salt Pepper

  14. 2 tablespoons 30ml Fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.


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