Name: Alicha
Ingredients: 1 c Onions; sliced; 2 tb Corn oil; 2 lb Meat with bone; beef, lamb or goat, cut in 3 inch pieces; 2 cl Garlic; sliced; 1 ts Salt; to taste; 1 Fresh hot green chili; sliced; 1/4 ts Gingerroot; crushed, fresh; 1/4 ts Mustard seeds; crushed; 1/4 ts Caraway; crushed; 1/4 ts Tumeric; ground; 1 1/2 c Water

The soldiers that spat upon Him, and mocked Him, met not with a reproachful expression from Him. He held His peace at their clamors, offered His back to their scourges, reviled them not when He lay under the greatest violence of their rage, was patient under His sufferings, while He was despised more than any man by the people. His calmness was more stupendous than their rage, and the angels could not but more inexpressibly wonder at the patience of the sufferer, than the unmercifulness of the executioners; He was more willing to die, than they were to put Him to death; He suffered not by force, He courted the effusion of His blood, when He knew that the hour which His Father had appointed, and man needed, was approaching. Neither the infamy of the cross, nor the sharpness of the punishment, nor the present and foreseen ingratitude of his enemies, could deter Him from desiring and effecting man's salvation. He went to it, not only as a duty, but an honor; and was content for a while to be the sport of devils, that He might be the spring of salvation to men.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meats	6	Servings

INGREDIENTS

1	c	Onions; sliced
2	tb	Corn oil
2	lb	Meat with bone; beef, lamb or goat, cut in 3 inch pieces
2	cl	Garlic; sliced
1	ts	Salt; to taste
1		Fresh hot green chili; sliced
1/4	ts	Gingerroot; crushed, fresh
1/4	ts	Mustard seeds; crushed
1/4	ts	Caraway; crushed
1/4	ts	Tumeric; ground
1 1/2	c	Water

INSTRUCTIONS

Alicha is a curry-like meal.
In dry pan over medium heat, stir fry onions for 2 mins.  Add the oil
and stir fry 1 minute longer.  Add the meat and brown 5 mins, stirring
frequently.
Add all of the spices and seasonings at one time and stir well.  Add
the water and bring to a boil.  Cover the pan and cook over moderate
heat for about 45 mins, or until the meat is tender.  Should the
curry dry out too quickly, add another 1/2c water.  At the end of the
45 mins, there should be very little sauce.
Serve warm or at room temperature.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip

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