Make-Ahead: Baked Curried Beef & Sweet Potatoes
Make-Ahead: Baked Curried Beef and Sweet Potatoes recipe
Yield
4 servingsPrep
75 minCook
30 minReady
105 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 |
onions
chopped |
|
|
| 1 | tablespoon |
ginger root
fresh, minced |
|
| 1 | pound |
ground beef, lean
|
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 2 | tablespoons |
curry powder
|
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ⅓ | cup |
raisins, seedless
|
|
| ⅓ | cup |
almonds
slivered, toasted |
*
|
| 4 | small |
sweet potatoes, or yams
peeled, cut into large chunks |
|
| 1 | tablespoon |
butter
|
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
| 2 | tablespoons |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 15 | ml |
ginger root
fresh, minced |
|
| 453.6 | g |
ground beef, lean
|
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 3E+1 | ml |
curry powder
|
|
| 3E+1 | ml |
tomato paste
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 79 | ml |
raisins, seedless
|
|
| 79 | ml |
almonds
slivered, toasted |
*
|
| 4 | small |
sweet potatoes, or yams
peeled, cut into large chunks |
|
| 15 | ml |
butter
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
parsley leaves
fresh |
|
Directions
[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 to 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 to 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 350℉ (180℃) F 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.
