Children of God... will you not bear witness, that, through all your trials and troubles, the faithfulness of your Savior's love has been the “very joy of your hearts?” You have had many crosses and losses – has He ever deserted you? You have been in severe afflictions, and have seen the flowers of many a “sweet hope” wither and decay – did your Friend desert you then? Others may have proved faithless – all other help may have failed you – friendship’s help, promised help, expected help – all, all may have been but as the foam upon the billow, as the footsteps in the sand – but, has Christ ever failed you? Could you, in the darkest and the saddest hour of your grief, say to Him? “Lord, You have promised what You did not perform.” Will you not bear witness concerning the past? – “Not one good thing has failed, of all that the Lord has promised – all has come to pass.”

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indian	Curries, Indian, Beef	4	Servings

INGREDIENTS

1	lb	Round steak
1	md	Onion; minced
1		Clove garlic; minced
2	tb	Oil
1	ts	Turmeric
2	ts	Coriander
1/4	ts	Black pepper
1/2	ts	Ginger
1/2	ts	Dry mustard
1/2	ts	Cumin
2	tb	Flour
1	ts	Lemon rind; grated
2	tb	Lemon juice
10 3/4	oz	Beef broth -Raisin-Almond Rice—
3/4	c	Long-grain rice
1	sm	Onion; minced
1	tb	Butter
2	c	Water; boiling
1/2	c	Raisins
3/4	ts	Salt
1/4	c	Almond slivers; toasted
2	tb	Parsley; chopped
1/4	ts	Paprika

INSTRUCTIONS

Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region
of South India. Raisin-Almond Rice complements the curry.
1) Cut off any visible fat from beef. Cut into 1/4" strips about 2" long.
(For ease in slicing, partially freeze beef before slicing.)
2) Saut. onion and garlic in the oil in heavy saucepan or skillet. Add
spices and saut. a few minutes.
3) Coat beef with the flour. Add to saucepan and brown lightly. Add lemon
rind, lemon juice and broth.
4) Bring to boiling. Cover and simmer 25 to 30 minutes or until meat is
tender, stirring occasionally. Serve with the Raisin-Almond Rice.
~ ------------------- Raisin-Almond Rice ----------------
Saut. rice and onion in butter until golden. Add boiling water, raisins and
salt. Bring to a boil. Cover and simmer 10 minutes or until rice is tender.
Transfer to serving dish. Sprinkle with toasted slivered almonds and
chopped parsley; sprinkle lightly with paprika.
Per serving: 588 Calories; 29g Fat (43% calories from fat); 29g Protein;
56g Carbohydrate; 76mg Cholesterol; 984mg Sodium
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on
Jan 7, 1998

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“God cares”