Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 1 pounds | Chuck roast, cut into 1/2-inch pieces |
| 2 tablespoons | Olive oil, divided |
| 1 large | Onion, chopped |
| 4 \N | 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 \N | Sweet potatoes, peeled, diced |
| 2 \N | Carrots, cut in thin rounds |
| 4 tablespoons | Raisins |
| \N \N | 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