Timen Ajami (spiced Lamb Skillet)

There is a softening of attitudes. This accounts in large measure for soft teaching. Rather than glorying in the grandeur of God’s eternal plan of gracious redemption before Arminian friends, [Calvinists] hem and haw about it, trying above all else to “get along.” Assuming that their consciences are not yet seared, they harbor a sense of guilt, knowing that they should defend truth against weak, unscriptural teaching that exalts man by lowering God. Yet, for the sake of “peace” they never speak out.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Beef, Lamb/mutton, Persian	6	Servings

INGREDIENTS

2	T	Vegetable oil
1		Onion, chopped
1 1/2	lb	Ground lean beef or lamb
1/4	t	Allspice, ground
1/4	t	Madras curry powder
		Salt & pepper to taste
2	T	Rose water
1/2	c	Currants, dried
1/2	c	Almonds, chopped

INSTRUCTIONS

Heat oil in a large skillet. Add onion. Saute until onion is tender.
Add meat. Cook until browned and crumbly. Drain off fat, if  necessary.
Add allspice, curry powder, salt and pepper to cooked  meat. Cook 3
minutes to blend flavours. Add remaining ingredients.  Reduce heat and
cover. Simmer over low heat 15 minutes, stirring to  prevent sticking.
Serve hot.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Hurting? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 154 Calories From Fat: 92 Total Fat: 10.7g Cholesterol: 0mg Sodium: 2.4mg Potassium: 226.2mg Carbohydrates: 13.7g Fiber: 2.5g Sugar: 9.7g Protein: 3.2g