Name: Simmered Lamb with Couscous
Ingredients: 2 ts Vegetable oil; 3 Onions; sliced; 1 ts Ground cinnamon; 1 ts Ground cumin; 500 g Lean diced lamb; 12 Baby new potatoes; 2 tb Chopped fresh mint; 1 tb Finely grated lemon rind; 2 c Beef stock; 440 g Canned tomatoes; undrained & mashed; 2 tb Honey; 1 1/2 c Couscous; 1 1/3 c Boiling water

Education about God precedes and serves exultation in God. Learning truth precedes loving truth. Right reflection on God precedes right affection for God. Seeing the glory of Christ precedes savoring the glory of Christ. Good theology is the foundation of great doxology. Knowledge is utterly crucial. But it is not an end in itself. It serves faith and love. And if it doesn't, it only puffs up, as Paul says in 1 Corinthians 8:1. Where education does not produce heartfelt exultation in God, it degenerates into proud intellectualism. And where exultation is not sustained and shaped by solid Biblical education, it degenerates into proud emotionalism. God means to be known and loved. Seen and savored. Pondered and praised.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Super2	4	servings

INGREDIENTS

2	ts	Vegetable oil
3		Onions; sliced
1	ts	Ground cinnamon
1	ts	Ground cumin
500	g	Lean diced lamb
12		Baby new potatoes
2	tb	Chopped fresh mint
1	tb	Finely grated lemon rind
2	c	Beef stock
440	g	Canned tomatoes; undrained & mashed
2	tb	Honey
1 1/2	c	Couscous
1 1/3	c	Boiling water

INSTRUCTIONS

1. Heat oil in a wok over a medium heat. Add onions, cinnamon and cumin and
stir-fry for 3 minutes or until onions are soft. Add lamb and stir-fry for
5 minutes or until brown.
2. Add potatoes, mint, lemon rind, stock, tomatoes and honey to wok. Reduce
heat. Cover and simmer for 30 minutes or until lamb is tender and potatoes
are cooked.
3. Place couscous in a bowl. Pour over boiling water. Mix to combine. Allow
to stand, without stirring, for 2 to 3 minutes or until all liquid is
absorbed. Fluff with a fork.
4. Place couscous on serving plates and top with lamb mixture. Serve with
seasonal vegetables of choice and thick slices of toasted foccacia.
Recipe by: Super Food Ideas (Aussie Magazine)
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