When it comes to fighting for Christ’s cause, the only sword we should be wielding is: Ephesians 6:17, “The sword of the Spirit, which is the word of God.” Our offensive weapon is the Bible. We don’t swing it broadly like Peter. We handle it with precision. We apply and share specific verses to specific situations as Jesus demonstrated when temped in the wilderness. The power is in the Word of God “for [only] the word of God is living and active and sharper than any two-edged sword, and piercing as far as the division of soul and spirit, of both joints and marrow, and able to judge the thoughts and intentions of the heart” (Heb. 4:12). This is how we advance our Lord’s kingdom unlike the world and many religions today.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats		Taste2	4	servings

INGREDIENTS

2	tb	Light vegetable oil
1	c	Finely-chopped onions
4	ts	Finely-chopped garlic
1 1/2	tb	Finely-chopped fresh ginger root
2		Green chilies; seeded, minced
1	lb	Lean ground lamb or beef
1/2	ts	Ground cinnamon
1	ts	Ground cloves
1	ts	Ground cardamom
1/2	ts	Turmeric
1 1/2	ts	Kosher salt
1/4	c	Hot water
2	ts	Garam masala
2	ts	Lemon juice
2	tb	Chopped fresh coriander leaves
		(or 1 tablespoon dried coriander)
		Filo dough

INSTRUCTIONS

Heat the oil in a skillet or large frying pan and add the onions. Fry the
onions over medium-high heat until they turn caramel brown (about 10
minutes), stirring constantly to ensure even browning. Add garlic, ginger,
and green chilies, and cook for an additional 2 minutes. Add lamb or beef,
and cook until the meat loses its pink color and begins to brown. Sprinkle
cinnamon, cloves, cardamom, turmeric and salt over the meat, stir for a
moment or two, and then add 1/4 cup hot water. Reduce heat, cover, and let
the meat cook thoroughly for about 25 minutes, stirring the mixture often
to prevent burning. (The moisture should be totally absorbed; if it is not,
uncover the pan, increase the heat, and cook until all the moisture has
evaporated.) Turn off heat and stir in garam masala, lemon juice, and
chopped coriander. Lay out a sheet of filo dough, brush it with butter,
repeat 3 more times. Cut into 4 long strips. Place keema at the base of one
strip and fold up like a flag into a triangle. Repeat with the second
strip. Continue in this fashion and use up all the keema. Fry filo
triangles in a deep-fat fryer with oil at 375 degrees. This recipe yields 4
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4814 broadcast 03-25-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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