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Curried Ground Beef In Wrappers

curry, beef - ground

2 tablespoons vegetable oil
6 cloves garlic; minced
2 onions; chopped
3 tablespoons curry powder
1 pound ground beef
2 large potatoes; peeled and diced
2 sweet potatoes; peeled and diced
1 can (28 oz) tomatoes; pureed
salt and pepper
1/2 cup chopped fresh coriander or parsley
8 flour tortillas (8 inch) or roti

The most typical wrapper to serve this curry in is roti, a flat, flexible pancake often found in the Caribbean. But since they are hard to find outside of areas with a West Indian population, use pita bread or flour tortillas. Serve with sautéed plantain, a large firm variety of banana often called "cooking banana," and a cool accompaniment of chopped cucumber that has been stirred into plain yogurt. The curry is also wonderful over rice. In large deep skillet, heat oil over medium-low heat; cook garlic and onions for 5 to 8 minutes or until tender. Add curry powder; cook, stirring constantly, for 2 minutes. Add beef; cook over medium heat for 5 to 7 minutes or until browned, breaking up with spoon. Drain off fat. Add potatoes, sweet potatoes and tomatoes; reduce heat, cover and simmer for 30 to 40 minutes or until potatoes are tender. Uncover and cook for 10 to 15 minutes longer or until thickened. Season with salt and pepper to taste; add coriander. Meanwhile, wrap tortillas in foil; heat in 300°F oven for 15 minutes or until warmed. Serve curried beef in tortillas.

Contributor: Canadian Living - November, 1991

Yield: 8 servings

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