Green Bean Bredie (stew)

Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Lamb, Main dish, South afric	1	Servings

INGREDIENTS

2	T	Vegetable oil
1	kg	Lamb cut in bite size cubes
1	c	Coarsely chopped onion
1	t	Fresh ginger root
1/2	c	Water
1/2	kg	Fresh green string beans
		trimmed washed into 2
		cm
		lengths
2		Potatoes, peeled and chopped
1	T	Fresh red chillies
1/4	t	Dried thyme
1	t	Salt
		Freshly ground black pepper

INSTRUCTIONS

In a heavy skillet, warm the oil, brown the lamb a few pieces at a
time. Turn the pieces frequently and regulate the heat so that they
colour richly and evenly.  Add the onion, garlic and ginger root,
stirring frequently to prevent  them from sticking to the base of the
saucepan. Reduce the heat and  cook for 8 to 10 minutes or until the
onions are soft and golden  brown. Watch carefully for any sign of
burning and regulate the heat  accordingly. Add the chillies, thyme,
salt and a few grinds of black  pepper. Cover tightly, and simmer the
lamb in its own juices for 30  minutes or until reasonably tender. If
necessary, stir in a little  water. Add the green beans and potatoes
and bring to a slow boil.  Cover again. Reduce the heat to low and stir
occasionally. Simmer for  about 1 hour, or until the lamb and
vegetables are tender but still  intact. Posted to EAT-L Digest 04 Mar
97 by Pam Knowles  <pamk@IAFRICA.COM> on Mar 5, 1997.

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