Name: Bamieh or Okra Stew
Ingredients: 2 lb Okra, fresh; 2 Onions, lg, chopped; 2 Garlic cloves; 4 tb Butter or oil; 2 lb Lamb, beef or veal, cubed; 1/2 lb Tomatoes, ripe, sliced; 1 tb Tomato paste; Salt and pepper; 1 Lemon (juice only)

Charismatics have spent the last hundred years establishing falsehoods about the Spirit and pushing back all efforts at correction by labeling those who question their teaching as unloving, unkind, divisive, and intolerant. The castigation of those who criticize their dishonoring views on the Holy Spirit has, in effect, silenced the church by intimidation. As a result, the Holy Spirit continues to be mocked, monetized, and blasphemed... Having an errant view of the Holy Spirit takes the entire paradigm of our sanctification and corrupts it. Certainly this is not a matter that can be deemed off limits to biblical discernment for the sake of false unity.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats	Arab	Lamb, Stew, Arabic	8	Servings

INGREDIENTS

2	lb	Okra, fresh
2		Onions, lg, chopped
2		Garlic cloves
4	tb	Butter or oil
2	lb	Lamb, beef or veal, cubed
1/2	lb	Tomatoes, ripe, sliced
1	tb	Tomato paste
		Salt and pepper
1		Lemon (juice only)

INSTRUCTIONS

Wash fresh okra and cut off stems.  Fry the chopped onions and whole garlic
cloves in butter or oil until both are golden and the garlic is aromatic.
Add the cubed meat and brown all over. THen add the prepared okra and fry
gently for a little while longer.  Add the tomatoes, continue to cook for a
few more minutes, and cover with water in which you have diluted the tomato
paste.  Season with salt and pepper, and stir well. Bring to a boil and
simmer over low heat 1 1/2 hours or more, until the meat and vegetables are
very tender and the sauce is reduced, adding a little more water if
necessary. Remove from heat, and add juice of one lemon. Stir and serve.
>From "A Book of Middle Eastern Food" by Claudia Roden
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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