Name: Elaichi Gosht (Lamb with Cardamom)
Ingredients: 30 Black peppercorns; 25 Cardamom pods, skinned; 5 md Tomatoes; 2 1/2 Cm ginger, cut into small; Pieces; 120 ml Oil; 2 lg Onions, finely chopped; 1 kg Lamb, cut into 2.5cm cubes; 2 ts Paprika; 1 1/2 ts Salt; 250 ml Water; 3 tb Coriander leaves, chopped

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Indian, Meats	4	Servings

INGREDIENTS

30		Black peppercorns
25		Cardamom pods, skinned
5	md	Tomatoes
2 1/2		Cm ginger, cut into small
		Pieces
120	ml	Oil
2	lg	Onions, finely chopped
1	kg	Lamb, cut into 2.5cm cubes
2	ts	Paprika
1 1/2	ts	Salt
250	ml	Water
3	tb	Coriander leaves, chopped

INSTRUCTIONS

1. Grind the peppercorns and cardamom seeds finely.
2. In a blender, blend the tomatoes and ginger.
3. Heat the oil in a saucepan and fry the onions until golden. Add the meat
and the ground spices. Stir constantly and fry for 5 minutes.
4. Add the blended mixture, paprika and salt, mix with the meat and fry for
a further 2-3 minutes.
5. Add the water, bring to a boil, cover, lower the heat to very low and
cook for about 1 hour until tender. Garnish with coriander leaves and serve
with rice.
Compiled by Imran C.
Posted to EAT-L Digest 16 Dec 96
From:    "Imran C." <imranc@ONTHENET.COM.AU>
Date:    Tue, 17 Dec 1996 16:36:47 +1000

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