Beef curry with orzo
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 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 | |
| 4 | tablespoons | Raisins |
| Salt and pepper, to taste | ||
| 1 | cup | Orzo pasta, cooked according to package directions |
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