Name: Gosht Madras (Madras Curry)
Ingredients: 1 lb Lamb; cubed in 1" cubes (if you're going to be *really* authentic, use kid goat instead); Lemon juice; 2 ts Salt; 1 lg Onion; chopped fine; 2 Garlic clove; chopped fine; 2 Chiles, dried; chopped fine; 2 tb Coriander; ground; 1 ts Cumin, ground; 1 tb Turmeric; 1 ts Ginger, powdered; 2 ts Pepper, black; 4 oz Tomato paste; 1 1/4 c Beef stock; 1/4 c Ghi; 2 tb Garam masala

1. To be filled with the Spirit is different from being baptized in the Spirit. There is one baptism, but multiple fillings. 2. In no New Testament text are we commanded to be baptized in the Holy Spirit. There is no appeal to do something in order to be baptized; no exhortation, no imperative. 3. On the other hand, we are commanded to be filled with the Holy Spirit (Eph. 5:18). 4. It is possible to be baptized in the Holy Spirit, to experience the permanent indwelling of the Holy Spirit, and yet not be filled with the Holy Spirit (e.g. the Corinthian believers). 5. To be “full of the Holy Spirit” is to reflect a maturity of character; it is the ideal condition of every believer [see Acts 6:3, 5; 7:55; 11:24]. To be “filled with the Holy Spirit” is to experience an anointing for power, purity, proclamation, and praise.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Lamb, Indian	6	Servings

INGREDIENTS

1	lb	Lamb; cubed in 1" cubes (if you're going to be really authentic, use kid goat instead)
		Lemon juice
2	ts	Salt
1	lg	Onion; chopped fine
2		Garlic clove; chopped fine
2		Chiles, dried; chopped fine
2	tb	Coriander; ground
1	ts	Cumin, ground
1	tb	Turmeric
1	ts	Ginger, powdered
2	ts	Pepper, black
4	oz	Tomato paste
1 1/4	c	Beef stock
1/4	c	Ghi
2	tb	Garam masala

INSTRUCTIONS

Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and
chili together well. Heat the ghi in a heavy saucepan over medium heat and
fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric,
ginger and pepper, stir well and cook another 2-3 minutes. Add the lamb and
lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes.
Stir in the tomato paste and beef stock, bring to a boil then cover and
simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle
in the garam masala and cook for a further 10 minutes. The gravy should by
this stage be very thick; if it is not, remove the lid from the pan and
increase the heat to boil off excess moisture until the gravy thickens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”