Delectable Pork In A Mustard Spice Mix

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Cooking liv, Import	1	Servings

INGREDIENTS

3	T	Vegetable oil
		A 1 1/2-inch piece of fresh
		ginger peeled and very
		finely minced
4		Garlic cloves, peeled and
		very finely minced
1	lb	Boneless pork meat from the
		shoulder cut into 1-inch
		cubes
2	t	Rai masala, see note 3
1	t	Ground cumin
1/4	t	Tumeric
1/4	t	Cayenne pepper
1		Fresh long hot chili, or 1/2
		jalapeno sliced thinly
1/2	t	Salt, or to taste
		Lots of fresh ground black
		pepper
1 1/2	t	Lemon juice, up to 2

INSTRUCTIONS

Heat the oil in a wide pot or large skillet over medium high heat.
When hot, add ginger and garlic. Stir. When the garlic starts to
brown, add the meat. Stir once or twice and turn the heat to medium
low. Now add the rai masala, cumin, turmeric, cayenne, chili, and
salt. Stir to mix. Add 1 cup water and bring to a boil. Cover  tightly,
turn heat to low, and simmer gently for 50 to 60 minutes, or  until the
pork is almost done. Remove cover. Cook, uncovered, over  high heat
until all the liquid is gone and the meat has browned a  bit, stirring
as you do so. Add lots of freshly ground pepper and the  lemon juice.
Stir to mix.  Yield: 3 to 4 servings  Recipe by: Cooking Live Show
#CL8873 Posted to MC-Recipe Digest V1  #592 by Angele Freeman
<jfreeman@netusa1.net> on Apr 29, 1997

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2971 Calories From Fat: 1961 Total Fat: 218.5g Cholesterol: 905.6mg Sodium: 6406.8mg Potassium: 5147.7mg Carbohydrates: 13.6g Fiber: 1.3g Sugar: 6.7g Protein: 229.4g