To help prevent spiritual pride, let us remember, that we did not chose Christ, but were chosen by Him. We have nothing but what has been given to us. The free grace of God has alone made the difference between us and others; and, if God was to leave us to the deceitfulness of our own hearts for even one moment, we would become weak and wicked, like other men. We should further consider, that being proud of grace, is the quickest way to diminish it.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Sainsbury6	4	servings

INGREDIENTS

250	g	Dried apricots; (8oz)
5	tb	Vegetable oil
1		Medium-sized onion; finely sliced
1	kg	Boned lean lamb; cubed (2lb)
3/4	ts	Ground cinnamon
2	tb	Lemon juice
450	ml	Hot water; ( 3/4 pint)
1	ts	Sugar; (1 to 2)
50	g	Toasted pine kernels; (optional) (2oz)

INSTRUCTIONS

Heat the oil and brown the onion lightly. Add the lamb and fry gently
until evenly browned. Drain off excess fat.
Add the cinnamon, lemon juice and hot water to just cover the meat,
cover the pan and cook for about 40 minutes.
Add the sugar and the apricots and cook for another 30 minutes.
Sprinkle with the toasted pine kernels if using them and serve with
plain rice.
If you want to make this with fresh fruit, substitute the apricots
with 750g (1 1/2 lb) pears, quinces or a good eating apple such as
Cox''s. The fruit should not be too ripe. Peel, core and slice it
thickly. Add quinces to the meat and cook for 40 minutes; add apples
and pears for the last 10 minutes of the cooking time.
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Converted by MM_Buster v2.0l.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”