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Make-ahead: baked curried beef & sweet pota




Yield: 4 Servings

Ingredients:

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. [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" [-=PAM=-] PA_Meadows@msn.com







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