Name: Pork Korma
Ingredients: 2 oz Butter; (50g); 2 Onions - finely chopped; 1 1/2 ts Schwartz Ground Ginger; 1 ts Schwartz Minced Garlic; 1/2 ts Schwartz Mild Chili Powder; 2 tb Schwartz Ground Coriander; 2 lb Boneless lean pork cubed; (900g); 1 ts Salt; 3/4 pt Natural yoghurt; (450ml); 2 oz Ground almonds; (50g); 1/4 pt Double cream; (150ml); 1/4 ts Schwartz Ground Cinnamon; 1/4 ts Schwartz Ground Mace

In his Treatise Concerning Religious Affections, Jonathan Edwards suggested that true growth in Christian discipleship is not finally mere excitement, increasing use of religious language, or a growing knowledge of Scripture. It is not even an evident increase in joy or in love or concern for the church. Even increases in zeal and praise to God and confidence of one’s own faith are not infallible evidences of true Christian growth. What, then, is evidence of true Christian growth? According to Edwards, while all these things may be evidences of true Christian growth, the only certain observable sign of such growth is a life of increasing holiness, rooted in Christian self-denial. The church should be marked by a vital concern for this kind of increasing godliness in the lives of its members.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Schwartz, Schwartz2	4	servings

INGREDIENTS

2	oz	Butter; (50g)
2		Onions – finely chopped
1 1/2	ts	Schwartz Ground Ginger
1	ts	Schwartz Minced Garlic
1/2	ts	Schwartz Mild Chili Powder
2	tb	Schwartz Ground Coriander
2	lb	Boneless lean pork cubed; (900g)
1	ts	Salt
3/4	pt	Natural yoghurt; (450ml)
2	oz	Ground almonds; (50g)
1/4	pt	Double cream; (150ml)
1/4	ts	Schwartz Ground Cinnamon
1/4	ts	Schwartz Ground Mace

INSTRUCTIONS

Melt the butter in a saucepan. Add the onions and fry until golden. Stir in
the Ginger, Minced Garlic, Chili Powder and Coriander and fry for 1 minute.
Add the pork cubes and brown on all sides. Add the salt and about 4 tbs of
the yoghurt. Cook, stirring occasionally, until the yoghurt evaporates. Add
another 4 tbs of yoghurt and cook until it evaporates. Continue in this
way, stirring occasionally until all the yoghurt has been added and there
is no liquid in the pan.
Mix together the almonds and cream and stir into the pork mixture. Add the
Cinnamon and Mace and bring to the boil, stirring. Cover the pan and simmer
for 25 minutes or until the pork is tender, stirring occasionally to
prevent sticking. If the mixture is too thick, gradually add boiling water
until the mixture is desired the consistency.
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Converted by MM_Buster v2.0l.

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