Dopiaza – (pork Curry With Onions)

Be men! In courage; not cowards, turning our back on the foe, or giving way in danger, or reproach, or evil days. In solidity; not shifting or shadowy, but immoveable as the rock. In strength; as the man is, so is his strength. Be strong! In wisdom. Foolishness is with childhood, wisdom with manhood. Speak and act with wisdom, as men. In ripeness. The faculties of men are ripe, both for thinking and working. They speak ripe words, think ripe thoughts, plan and execute ripe things. In understanding be men! In all things – what you do, and what you refrain from doing, be men. Act the manly part – let nothing effeminate, luxurious, sickly, childish, puny, little, narrow be seen about you. Christianity makes men, not babes. Adorn the doctrine of Christ by your manliness. In the Church, in the world, in business, in conversation, in prosperity, and adversity, [act] like men! Let no man despise you; and let no man despise the Gospel because of you.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Greek	Curry, Main dish, Meats, Vegetables	4	Servings

INGREDIENTS

2 1/2	lb	Onions – skinned
4		Ghee or vegetable oil
2	T	Lime or lemon juice
1 1/2	lb	Boneless pork, cubed
2	t	Ground coriander
2	t	Turmeric
1	t	Fenugreek seeds
1	t	Salt
1/2	t	Chilli powder -more if liked

INSTRUCTIONS

Chop half the onions very finely. Heat the ghee in a heavy-based
saucepan or flame-proof casserole, add the onions and the lime or
lemon juice and fry very gently for 20 minutes, stirring frequently,
until light golden and quite dry. Remove with a slotted spoon and set
aside on a plate.  Add the pork to the residual ghee in the pan and fry
over high heat  until well browned on all sides. Transfer with a
slotted spoon to a  seperate plate.  Thinly slice the remaining onions.
Add to the pan, with the coriander,  turmeric, fenugreek, salt and
chilli powder. Fry gently for about ten  minutes until the onions are
soft, then return the pork to the pan  and stir to mix with the onions.
Moisten with a little water if  necessary, then cover and simmer for 1
1/2 hours or until the pork is  tender.  Add the reserved chopped onion
to the pork and mix well. Continue  cooking for about 15 minutes,
stirring constantly until the sauce is  thick and almost dry. Turn into
a warmed serving dish and serve hot.  Serving Suggestions  Serve with
Chappatis, Naan or Roti and a vegetable dish such as Hare  Sem aur
Nariya (Green beans with coconut)  Indian Cookery - Grange Books  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 806 Calories From Fat: 591 Total Fat: 65.6g Cholesterol: 108mg Sodium: 1677.7mg Potassium: 784.4mg Carbohydrates: 30.3g Fiber: 5.7g Sugar: 12.1g Protein: 24.2g

The punishment was meted out for such crimes as treason, desertion in the face of the enemy, robbery, piracy, assassination, sedition, etc. It continued in vogue in the Roman Empire till the day of Constantine, when it was abolished as an insult to Christianity. Among the Romans crucifixion was preceded by scourging, undoubtedly to hasten impending death. The victim then bore his own cross, or at least the upright beam, to the place of execution. This in itself proves that the structure was less ponderous than is commonly supposed. When he was tied to the cross nothing further was done and he was left to die from starvation. If he was nailed to the cross, at least in Judea, a stupefying drink was given him to deaden the agony. The number of nails used seems to have been indeterminate. A tablet, on which the feet rested or on which the body was partly supported, seems to have been a part of the cross to keep the wounds from tearing through the transfixed members (Iren., Adv. haer., ii.42). The suffering of death by crucifixion was intense, especially in hot climates. Severe local inflammation, coupled with an insignificant bleeding of the jagged wounds, produced traumatic fever, which was aggravated the exposure to the heat of the sun, the strained of the body and insufferable thirst. The swelled about the rough nails and the torn lacerated tendons and nerves caused excruciating agony. The arteries of the head and stomach were surcharged with blood and a terrific throbbing headache ensued. The mind was confused and filled with anxiety and dread foreboding. The victim of crucifixion literally died a thousand deaths. Tetanus not rarely supervened and the rigors of the attending convulsions would tear at the wounds and add to the burden of pain, till at last the bodily forces were exhausted and the victim sank to unconsciousness and death. The sufferings were so frightful that “even among the raging passions of war pity was sometimes excited” (BJ, V, xi, 1). The length of this agony was wholly determined by the constitution of the victim, but death rarely ensued before thirty-six hours had elapsed. Instances are on record of victims of the cross who survived their terrible injuries when taken down from the cross after many hours of suspension (Josephus, Vita, 75). Death was sometimes hastened by breaking the legs of the victims and by a hard blow delivered under the armpit before crucifixion. Crura fracta was a well-known Roman term (Cicero Phil. xiii.12). The sudden death of Christ evidently was a matter of astonishment (Mark 15:44). The peculiar symptoms mentioned by John (19:34) would seem to point to a rupture of the heart, of which the Savior died, independent of the cross itself, or perhaps hastened by its agony (Henry Dosker).

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