Name: Beef and Spinach Curry
Ingredients: 1 1/2 lb Braising Steak, cubed; 3 ts Oil; 2 lg Onions, chopped; 1 1/3 tb Garlic, crushed; 2 1/2 Cm (1") Root Ginger, peeled; And grated; 3 ts Coriander seeds, crushed; OR ground coriander; 3 ts Cumin seeds, crushed; OR ground Cumin; 1/2 ts Ground Turmeric; 8 Cardammon pods seeds removed; And crushed; 2 Green chillies seeded and; Chopped; OR last 5 items can be; Replaced with:-; 3 tb Curry paste; 14 oz Chopped tomatoes; 1/4 pt Stock; 6 oz Frozen Spinach, thawed and; Drained, season with salt; And black pepper; 2 tb Fresh Coriander, chopped

1. Confession should generally me made to an individual. There are exceptions, of course - as, for example when a sin has been against a whole group. But normally confession to all the church is not required to restore one to fellowship with the whole congregation. 2. If the sin has been against a fellow Christian, it is to that person that we must make confession (cf. Mt. 5:23-24). The rule of thumb is, the confession should not exceed the range of commission. 3. If the sin is not against a person, and if it is such that we need to confess it and gain spiritual counsel and support, we must go to a mature Christian. This cannot be stressed enough! An immature Christian should not be expected to carry such burdens. Moreover, confession to the immature may provide a temptation to gossip. Along this line, those whom we would confide in must be people of prayer. 4. The confession must be concrete, not amorphous. This is not to suggest, however, that all the lurid details be shared. One sins in confession if his recounting becomes voyeurism. 5. Confessing sins to one another is not a law, but a divinely given help and is to be practiced only as God directs.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Beef	4	Servings

INGREDIENTS

1 1/2	lb	Braising Steak, cubed
3	ts	Oil
2	lg	Onions, chopped
1 1/3	tb	Garlic, crushed
2 1/2		Cm (1") Root Ginger, peeled
		And grated
3	ts	Coriander seeds, crushed
		OR ground coriander
3	ts	Cumin seeds, crushed
		OR ground Cumin
1/2	ts	Ground Turmeric
8		Cardammon pods seeds removed
		And crushed
2		Green chillies seeded and
		Chopped
		OR last 5 items can be
		Replaced with:-
		3 tb Curry paste
14	oz	Chopped tomatoes
1/4	pt	Stock
6	oz	Frozen Spinach, thawed and
		Drained, season with salt
		And black pepper
2	tb	Fresh Coriander, chopped

INSTRUCTIONS

Heat the oil in a pan and cook onions, garlic and ginger until softened.
Add the spices or curry paste and cook for 1-2 minutes. Add meat and cook
until browned. Stir in the tomatoes, stock spinach and seasoning. Bring to
the boil, cover and simmer for 1 1/2 hours, stirring occasionally. Remove
the lid and simmer for a further 30 minutes or until the sauce has
thickened and the meat is tender. Stir in the fresh coriander. Serve with
rice and/or naan bread and a selection for chutneys.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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