Faith, obviously, is not a mere matter of feeling. It cannot be, because one’s feelings in this kind of condition can be very changeable. A Christian is not meant to be dejected when everything goes wrong. He is told to “rejoice”. Feelings belong to happiness alone, rejoicing takes in something much bigger than feelings; and if faith were a matter of feelings only, then when things go wrong and feelings change, faith will go. But faith is not a matter of feelings only, faith takes up the whole man including his mind, his intellect and his understanding. It is response to truth.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats		Femina, Meat, Femina1	4	servings

INGREDIENTS

500	g	Lamb; cubed
2 1/2	c	Basmati rice; (500 g)
		Water as required
1/2	ts	Mace; (javitri) powder (2
		; g)
4		Green cardamom
4		Black cardamom
4		Cloves
5		Bay leaves
1	c	Oil; (200 ml)
3 1/3	tb	Onions; sliced (50 g)
5	ts	Ginger-garlic paste; (25 g)
2	ts	Salt; (10 g)
2	ts	Chilli powder; (10 g)
1	l	Water
3 1/3	tb	Brown onion paste; (50 ml)
		A few strands of saffron
2	ts	Vetiver; (kewra) water (10
		; ml)
4	tb	Onions; sliced and fried
		; till brown (60 g)
1/2	c	Flour; (100 g)
1/2	c	Butter; (100 g)
5	tb	Water; (75 ml)

INSTRUCTIONS

FOR THE CHILMAN (PUFF) CO
WASH and soak the rice in water for one hour. Drain and boil in
sufficient water with the whole garam masala till three-fourths done.
Remove from heat, drain and keep aside.
Heat oil in a pan, add onions and fry till brown. Add ginger-garlic
paste with lamb pieces and stir-fry for about 10 minutes. Add salt,
chilli powder and water and cook for about 20 to 25 minutes on medium
heat.
Stir in the brown onion paste and cook till the lamb pieces are
tender and the curry thickens. Remove from heat.
To prepare the chilman (puff) covering: Mix butter into the flour. Add
enough water and knead to a smooth soft dough. In an oven proof handi
(pot) place alternate layers of rice and lamb curry. Sprinkle
saffron, vetiver and the browned onions. Seal the handi (pot) with
the prepared puff covering and place in a moderately hot oven (150o C
to 175o C) for 20 minutes or till the covering is cooked.
Remove and serve hot with raita.
NOTES : Lamb biryani cooked on low heat, covered with a rich puff
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #3 by Alan Hewitt
<alan@atoc.demon.co.uk> on Jan 10, 1999

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”