Name: El Ham Lahlou (Sweet Lamb for Ramadhan)
Ingredients: 3 tb Butter; 1 lb Lamb; in 3-inch pieces; 1/2 ts Cinnamon, ground; 3 c Water; 1/4 c Sugar; 12 Dried prunes soaked in water for one hour; 2 tb White raisins; 2 tb Whole blanched almonds; 1 Firm pear; peel/core/wedges; 2 tb Orange blossom water

1. The Principle of Non-Attachment – I will purchase or receive nothing that I cannot give away (Lk. 12:15; cf. 12:32-34; 16:13-25; 1 Jn. 2:15-17). 2. The Principle of Liberty – I will owe no man anything but to love him (Rom. 13:8; cf. Pro 22:7). 3. The Principle of Liberality – I will constantly seek to give away possessions for God’s glory (2 Cor. 8:3-5; cf. 2 Cor. 9:7; Luke 6:38). 4. The Principle of Recall – I will keep accurate records of God’s dealings with me financially in order to show others that God answers prayer and provides for His own (Mt. 5:16; Pro. 27:23-27). 5. The Principle of Security – I will save and invest only if God is leading, with the understanding that I will give it all away at His slightest instruction ( Mt. 6:19-20; cf. Prov. 28:8; 1 Tim. 6:9-11). 6. The Principle of Compassion – I will not pray for someone’s needs financially unless I am willing to be the instrument God uses to meet that need if He should desire (1 Jn. 3:16-18; cf. Jam. 2:15-17; Lk. 6:30, 38;2I Cor. 9:6-15; Prov. 28:27). 7. The Principle of Contentment – I will be content to live on whatever God chooses to provide, whether little or much (Phil. 4:11-13; cf. Prov. 30:7-9; Matt. 6:24-34; 1 Tim. 6:8).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	Algerian	Lamb, Algerian, Holiday	4	Servings

INGREDIENTS

3	tb	Butter
1	lb	Lamb; in 3-inch pieces
1/2	ts	Cinnamon, ground
3	c	Water
1/4	c	Sugar
12		Dried prunes soaked in water for one hour
2	tb	White raisins
2	tb	Whole blanched almonds
1		Firm pear; peel/core/wedges
2	tb	Orange blossom water

INSTRUCTIONS

The holy celebration of Ramadhan is when the Algerian Muslims eat this
sweet lamb after a day of fasting. It is almost a dessert meat, with
raisins, prunes, sugar, almonds and orange blossom water, and it is cooked
without salt, to prevent thirst the next day for those fasting.
1. Melt the butter in a pan, add the lamb and saute over low heat for 5
minutes. Add the cinnamon, water and sugar and mix well. Increase the heat
to moderate and cook for about 40 minutes, or until the meat is tender. The
sauce will darken.
2. Drain the prunes and add them to the lamb with the raisins, almonds and
pear. Simmer for 15 minutes more. Remove the pan from the heat and stir in
the orange blossom water.
Serve at room temperature with rice, salad and bread. Serves 4 to 6 with
other dishes.
Source: "The Great Book of Couscous" by Copeland Marks
Posted to MM-Recipes Digest V3 #347
From: Linda Place <placel@worldnet.att.net>
Date: Thu, 19 Dec 1996 04:25:29 +0000

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce