Augustine rightly said, 'Fear is the response of the human heart when its one thing is threatened.' God has blessed all of our lives with many good things. We are to enjoy them and acknowledge God in gratitude, but we dare not make these good things our 'one thing', for in doing so, they become idols in our hearts. Like Augustine said, when we foolishly make these good things our one thing, fear will result when they are threatened. As a matter of fact, fear, worry, and anxiety are a good indication that we have created idols and feel in danger of losing them. Therefore, Christ's goal is to pull our heart away from these false gods and place our heart on the true God. Do you remember how Jesus praised Mary over Martha? Why? Because she chose God as her one thing. 'But the Lord answered and said to her, ';Martha, Martha, you are worried and bothered about so many things [and they were good things!]; but only one thing is necessary, for Mary has chosen the good part, which shall not be taken away from her ';' (Lk. 10:41-42). So when God is our one thing, we never need to fear because our one thing is never threatened nor will He ever be removed from our presence.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Beef	6	Servings

INGREDIENTS

1/4	c	+ 2 teaspoons all-purpose flour
3/4	ts	Salt
1 1/2	lb	Beef fillet blotted dry and; cut into 1" chunks
2	tb	Vegetable oil
4	lg	Shallots; thinly sliced
2	ts	Minced garlic
2	ts	Minced ginger
2	ts	Curry powder
1	lg	Golden Delicious apple; cored and shredded
2	ts	Sugar
1	ts	Ground cumin
1	ts	Turmeric
3	c	Beef broth
1/4	c	Currants
1/4	c	Tomato paste
		Water; as needed
1/4	c	Torn cilantro leaves; for garnish

INSTRUCTIONS

Place 1/4 cup flour, salt, pepper to taste and beef in a plastic food bag.
Seal the bag and shake to coat the beef.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium high heat.
When hot, sear the beef on all sides, about 2 minutes. Remove from the
skillet and set aside.
Heat the remaining 1 tablespoon oil in the skillet. Add shallots, garlic,
ginger, curry powder and apple, and cook, stirring often, until the
shallots are softened, about 4 minutes. Stir in the remaining 2 teaspoons
flour, sugar, cumin and turmeric, and cook 1 minute.
Stir in broth, currants and tomato paste, and simmer, uncovered, until the
mixture has the consistency of sour cream, about 10 minutes. Add water as
needed if the sauce is too thick. Add beef and accumulated juices to the
sauce. (Curry can be prepared to this point and refrigerated up to 2 days
or frozen as long as 1 month. Bring to room temperature before reheating.
Gently reheat until just heated through but not long enough to cook beef
further if rare is preferred. Add water as needed.) Taste and adjust
seasonings. Garnish with cilantro. Serve with assorted chutneys.
NOTES : Can substitute lamb, chicken, turkey or shrimp for the beef with
excellent results.  Hot, fragrant basmati rice is a perfect backdrop for
the spicy curry. Reprinted in The Sacramento Bee October 1, 1997.
Recipe by: Abby Mandel, Los Angeles Times
Posted to recipelu-digest Volume 01 Number 545 by Crane Walden
<cranew@foothill.net> on Jan 17, 1998

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