Name: Paul Merrett's Lamb Shallot And Date Tagine
Ingredients: 1 1/2 kg Leg of lamb; diced; 2 ts Ground coriander; 2 ts Ground ginger; 1 Pinches saffron; 1 tb Olive oil; 18 Shallots whole; peeled; 4 Cloves garlic; crushed; 1 tb Plain flour; 1 tb Tomato puree; 1 Cinnamon stick; 600 ml Lamb stock; 2 tb Chopped flat parsley; 2 tb Chopped coriander; A preserved lemon; rind of; 4 oz Pitted medjool dates; 1 tb Clear honey

If you already know what the Bible says about homosexuality, don’t forget what the Bible says about all of life and godliness. We can be right about marriage and still wrong about everything else that matters. And if you like most everything else the Bible says, why would you on this matter of homosexuality decide the Bible suddenly can’t be trusted? If you won’t count the cost here, what else will you be willing to sell? The support for homosexual behavior almost always goes hand in hand with the diluting of robust, 100-proof orthodoxy, either as the cause or the effect. The spirits which cause one to go wobbly on biblical sexuality are the same spirits which befog the head and heart when it comes to the doctrine of creation, the historical accuracy of the Old Testament, the virgin birth, the miracles of Jesus, the resurrection, the second coming, the reality of hell, the plight of those who do not know Christ, the necessity of the new birth, the full inspiration and authority of the Bible, and the centrality of a bloody cross.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats		Fresh food, New	1	servings

INGREDIENTS

1 1/2	kg	Leg of lamb; diced
2	ts	Ground coriander
2	ts	Ground ginger
1		Pinches saffron
1	tb	Olive oil
18		Shallots whole; peeled
4		Cloves garlic; crushed
1	tb	Plain flour
1	tb	Tomato puree
1		Cinnamon stick
600	ml	Lamb stock
2	tb	Chopped flat parsley
2	tb	Chopped coriander
		A preserved lemon; rind of
4	oz	Pitted medjool dates
1	tb	Clear honey

INSTRUCTIONS

1 Put the lamb in a bowl and add the coriander, ginger, saffron and olive
oil. Mix and marinade the lamb for 24 hours. Brown off the lamb. Set aside.
2 Fry the shallots until lightly golden and add the garlic and lamb. Add
the plain flour, tomato puree and cinnamon stick.
3 Add the lamb stock and bring to the boil. Cover tightly and simmer gently
for 1 1/2 hours. Add the chopped parsley, coriander, lemon rind, dates and
honey.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

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