Stephen Ceideburg 1 lb Chuck roast, cut into

-1/2-inch pieces 2 tb Olive oil, divided

1 lg Onion, chopped

4 Cloves garlic, minced

1 tb Curry powder

1/2 ts Ground cumin

1/2 ts Ground cinnamon

1 c Canned crushed tomatoes

2 c Canned or homemade beef

-broth 2 Sweet potatoes, peeled,

-diced 2 Carrots, cut in thin rounds

4 tb Raisins

Salt and pepper, to taste 1 c 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