Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
1 Onion, chopped
1 tb Fresh gingerroot, minced
1 lb Lean ground beef
2 c Beef stock
2 tb Curry powder
2 tb Tomato paste
1 ts Ground cumin
1 ts Ground coriander
1/3 c Raisins
1/3 c Toasted slivered almonds
4 sm Sweet potatoes, peel,
-cut in large chunks
1 tb Butter
Salt
Pepper
2 tb Fresh parsley

[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.

[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.

4 servings for $9.28 CDN [Mar/95]

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"

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