Name: Lamb Stewed W/beans
Ingredients: 2 lb Lamb boneless & lean; 2 Onions chopped; 1 c Kidney beans dried; 2 tb Butter; 1/4 c Crisco*; 1 Garlic clove minced; 1 tb Flour; 1/2 c Tomato paste; Salt & pepper to taste

It is this most obvious aspect of our Lord’s teaching which has been forgotten or ignored by modern evangelism. Anxious to bring sinners to life, peace and joy in the Lord, evangelists have failed even to mention that Christ insists upon denial of self at the outset. Having failed to pass on our Lord’s requirement, and forgetting it themselves, evangelists have never questioned whether their “converts” with self-centered lives are true followers of Christ. Assuming that it is possible for a man to be self-indulgent and yet heaven-bound, Bible teachers look for some way to bring ego-centric men to a higher spiritual plane. Then self-denial is taught as the requirement for a second work of grace. But Luke 9:23-24 shows that unless a man lives a life of self-denial, he has not received a first work of grace.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Georgian	Georgian, Ethnic, Maindish, Meat, Russian	6	Servings

INGREDIENTS

2	lb	Lamb boneless & lean
2		Onions chopped
1	c	Kidney beans dried
2	tb	Butter
1/4	c	Crisco*
1		Garlic clove minced
1	tb	Flour
1/2	c	Tomato paste
		Salt & pepper to taste

INSTRUCTIONS

Soak the be4ans in cold water for 4 hours. Drain and cook in fresh
water for 45 minutes. Brown the onion in butter. Combine 1 1/2 cup pf
water taken from the beans with the onions and add the tomato paste.
Mix well. Add salt and briong to a boil. Cut lamb into stewing chunks
and brown the pieces in the butter. Add them to the boiling pot. Add
2 more cups of bean water reduece heat to simmer and do so for 30
minutes. Add the Criso and stew for 1 hour. Gravy: Brown the flour in
the butter. Add 1 cup of the lamb bouillon, salt & pepper to taste.
Simmer for 5 minutes then strain. Pour over the meat at serving.
Drain the beans, add to the lamb and mix well. Cover with gravy. Goes
well over rice or kasha. ORIGIN: Marina Kiroshov, L'Viv-Ukraine,
circa 1996 From: Dr. Donald Houston
Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17,
1999

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