Name: Moroccan Lamb Stew
Ingredients: 1 tb Vegetable oil; 2 lb Lean boneless lamb; cut into 3/4-inch cubes; 1 1/2 c Chopped onions; 1 ts Minced fresh ginger; 1 lg Clove garlic; minced; 1 Bay leaf; 1/4 ts Crushed saffron threads or ground turmeric; 1 Generous pinch ground cloves; 1 1/2 c Water; 1 c Tomato puree; Salt; Pepper; 1/4 c Dark raisins; 1/4 c Toasted blanched almonds; 3 Hard-cooked eggs; cut into quarters; Hot cooked rice

Pragmatism is another non-Christian philosophy that has found its way into the church. Since we can never know what is true or good, according to pragmatist philosophers, we should simply do “what works,” conceived of in material terms. This is an important strain of American philosophy, from the modernist John Dewey with his atheism and socialism to the postmodernist Richard Rorty with his relativism and leftist politics. Few Christians would agree with these philosophers if they listened to them, but simplified pragmatism can be heard constantly in church committee meetings, church-growth seminars, and books for pastors. “What works” — to increase church attendance, attract non-Christians, bring in more money, or achieve another goal — can trump all theological, historical, and biblical considerations.

Gene Edward Veith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs	Moroccan		1	Servings

INGREDIENTS

1	tb	Vegetable oil
2	lb	Lean boneless lamb; cut into 3/4-inch cubes
1 1/2	c	Chopped onions
1	ts	Minced fresh ginger
1	lg	Clove garlic; minced
1		Bay leaf
1/4	ts	Crushed saffron threads or ground turmeric
1		Generous pinch ground cloves
1 1/2	c	Water
1	c	Tomato puree
		Salt
		Pepper
1/4	c	Dark raisins
1/4	c	Toasted blanched almonds
3		Hard-cooked eggs; cut into quarters
		Hot cooked rice

INSTRUCTIONS

Heat oil in 4- or 6-quart pressure cooker. Brown lamb on all sides. Remove
lamb and reserve. Add onions, ginger, and garlic to pressure cooker. Saute
until tender. Stir in bay leaf, saffron, cloves, water, tomato puree, and
reserved lamb. Cook 12 minutes at 15 pounds pressure (pressure regulator
rocking slowly on vent pipe.) Let pressure drop of its own accord.
Season to taste with salt and pepper. Sprinkle stew with raisins and
almonds. Garnish with eggs. Serve with rice.
>From "The Official Presto (R) Pressure Cooker Cookbook", copyright 1992 by
National Presto Industries, Inc.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98,
converted by MM_Buster v2.0l.

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