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.

source fibre, excellent source iron.

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