Lamb Madhuban – We Love God!

The church at Ephesus faced a culture characterized by immorality. We, too, live in a culture tolerant of sexual immorality. It is popular to be open-minded to many types of sin, calling them personal choices or alternative lifestyles. But when the body of believers begins to tolerate sin in the church, it is lowering the church's standards and compromising its witness. Remember that God's approval is infinitely more important than the world's. Use God's Word, not what people around you are willing to accept, to set the standards for what is right or wrong.

Bruce Barton

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs	Indian	Indian, Main dish	4	Servings

INGREDIENTS

2	t	Cumin powder
2	t	Hot madras curry powder
2	t	Coriander powder
2	t	Paprika powder
6		Jalapeno chilies finely chpd
		Fresh chopped coriander
25		Vegetable oil
750		Natural yoghurt
4		Sticks cinnamon
8		Cardamom pods
8		Cloves
1	t	Nutmeg
1		Piece root ginger thumb size
6		Cloves garlic
		Leg of lamb with bone
2	c	Malt vinegar
		Salt
1		Medium size onion
1/2		Medium size green pepper
1		Slice lemon
25		Natural yoghurt
50		Pure red grape juice
1	T	Ghee
2	t	Ginger
2	t	Garlic puree
1	t	Cumin powder
1	t	Garam masala
1	t	Curry powder
1	t	Paprika
1	c	Ground almonds
		Salt to taste
2		Beaten eggs
2	t	Butter
		Handful flaked almonds
		Handful sultanas
		minutes.

INSTRUCTIONS

Wash the leg of lamb.   Mix together a solution of 1 tsp salt with 2
cups of malt vinegar.  Massage the solution into the lamb and leave
for  Dry roast the cinnamon sticks, cardamom pods, cloves, nutmeg, root
ginger and garlic.  Grind to a fine powder in a pestle and mortar.
Place the fresh coriander and jalapeno chillies in a liquidiser and
blend for 2 minutes.  Add the remaining marinade ingredients,
including the powdered dry roast spices, and liquidise into a paste.
Rinse the lamb with clean cold water.  Sear the lamb deeply on both
sides and place on a baking tray.  Coat the lamb with marinade. Slice
the onion and green pepper and place on top of the lamb add the lemon
and cover in foil.  Leave to marinade for 1 1/2 hours.  Cook in a
preheated oven at 190C / 375F / Gas mark 5 for 1 1/2 hours or until
the lamb begins to separate from the bone.  Mix all the garnish
ingredients up and spread on the lamb 10 minuted  before it is due to
come out the oven.  Wizz all the sauce ingredients and pour over the
lamb 5 minutes before  serving and cover to warm through. Posted to
MM-Recipes Digest V4  #287 by Matt <recipes@cableinet.co.uk> on Nov 03,
1997

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