Make-ahead: Baked Curried Beef And Sweet Pota

In our generation we have increasingly suffered from spiritual lethargy and powerlessness. There is a high percentage of weak and lukewarm Christians in western churches who evidence little interest in growing in grace and knowledge. The church may be bustling with activity and at the same time be infiltrated and permeated with the world's thinking and doing. It is sometimes the case that our bright forms of worship camouflage a dead spiritual condition.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Canadian	Beef, Main dish	4	Servings

INGREDIENTS

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

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”