The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs	Kashmiri	Kabobs, Femina, Femina1	5	servings

INGREDIENTS

1	kg	Boneless mutton
50	g	Brown onion
2	tb	Brown garlic; (30 g)
50	g	Ginger-garlic paste
2	tb	Raw papaya paste; (30 g)
2	ts	Cumin powder; (10 g)
2	ts	Garam masala powder; (10 g)
20	g	Chopped coriander leaves
1	ts	Mace-cardamom powder; (5 g)
		Salt to taste
100	g	Gramflour; roasted
1	kg	Mutton bones
50	g	Brown onion
2	tb	Ginger-garlic paste; (30 g)
1	ts	Whole garam masala; (5 g)
2	tb	Oil; (30 ml)
		Salt to taste
6	g	Curd
50	ml	Tomato ketchup
1	tb	Kashmiri chilli powder; (15 g)
1	ts	Cumin powder; (5 g)
1	ts	Garam masala powder; (5 g)
6		Egg yolks; hard-boiled and
		; minced
50	g	Dry plums; minced

INSTRUCTIONS

FOR THE KABABS
FOR THE SAUCE
MIX FOR THE FILLING
To prepare the kababs: MINCE the meat along with all the ingredients,
except gramflour in the mincer. Mince it twice and then mix it well with
the roasted gramflour. Divide into lemon sized portions. Put a little of
the prepared egg yolk-plum filling in the centre and roll the mince meat
into a round kabab, so as to cover the filling completely. Roll into balls.
Keep them aside.
To prepare the sauce: Put the bones in a handi. Add brown onion,
ginger-garlic paste, whole garam masala, salt and enough water. Cook them
well for 15 minutes. Remove the bones. Add oil and curd and saute lightly.
Add the meat balls and cook in the oven till almost dry or sauce like gravy
remains. Add Kashmiri chilli powder, tomato puree and broiled cumin powder.
Stir well. Sprinkle garam masala powder over it. Serve hot on a tawa.
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