Thou Son of the Blessed, what grace was manifest in Thy condescension! Grace brought Thee down from heaven; Grace stripped Thee of Thy glory; Grace made Thee poor and despicable; Grace made Thee bear such burdens of sin, such burdens of sorrow, such burdens of God’s curse as are unspeakable.
Cut the mutton into bite size pieces and place in a bowl. Pour on the
vinegar and leave to marinade for 30 minutes. Chop the onion, then grind in
a pestle and mortar with the garlic and ginger. Heat the oil and fry the
onion, garlic and ginger. Add the chilli powder, paprika powder, turmeric,
black pepper, coriander powder, cumin powder, fenugreek and curry leaves
and stir fry for 3 minutes. Drain and remove the mutton from the
marinade and add to the pan. Fry for 5 minutes, then pour in the coconut
milk together with the marinade and bring to the boil. Cover the pan,
reduce the heat and simmer for I hour, or until mutton is cooked. Just
prior to serving sprinkle with the curry powder and add salt to taste.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
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