|1 pounds||Chuck roast, cut into 1/2-inch pieces|
|2 tablespoons||Olive oil, divided|
|1 large||Onion, chopped|
|4||Cloves garlic, minced|
|1 tablespoon||Curry powder|
|½ teaspoon||Ground cumin|
|½ teaspoon||Ground cinnamon|
|1 cup||Canned crushed tomatoes|
|2 cups||Canned or homemade beef broth|
|2||Sweet potatoes, peeled, diced|
|2||Carrots, cut in thin rounds|
|Salt and pepper, to taste|
|1 cup||Orzo pasta, cooked according to package directions|
In a large stockpot, brown meat in 1 tablespoon oil. Remove from pan.
Saute onion and garlic in remaining 1 tablespoon oil 3 minutes over medium heat. Stir in curry, cumin and cinnamon. Add tomatoes, beef broth, sweet potatoes, carrots, raisins, salt and pepper. Simmer 1 hour. Serve over orzo.
Makes 4 servings.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
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