If you repay good with evil, evil will never leave your house. (Prov 17:13)

 

    God's grace is for all but indiscipline will cause one to live below his abilities, substandard manifestation of gifts or nothing at all. Many come to this world laden with various gifts that will change the world, but return to sender with all of them. One of the judgments for mankind will be: What you did do with what I gave you? Did you fulfil your purpose?

If you repay good with evil, evil will never leave your house. You will always have to deal with evil. You may be blessed and highly favoured but you will need more grace from God to deal with the foothold of evil you have invited into your house.

There's something about the forbidden fruit that stirs some people's loins with particular vigour. The story of David and Bathsheba is one example of one of the greatest kings of all time. In one of his battles with the Philistines, he was cornered by a giant who was too strong for him and had a new sward. The giant was just about to kill him when Abishai, his cousin came to his rescue and killed the giant. His cousin Joab and all his mighty men advised him to stay at home and never go on campaigns with them.

Bathsheba: One day after an afternoon nap, he was idly walking around on his balcony when he noticed a woman taking a bath down below. He was overcome with lustful desire, he even saw her as a woman of unnatural beauty. He sent for her. After talking to her he discovered that she was the wife of Uriah, the Hittite, one of his mighty men of valour. A brave soldier who had gained victory in several bitter battles for the king. Despite knowing she was another man’s wife, they had an affair and Bathsheba became pregnant. David tried to cover up his sin by bringing her husband Uriah back from the war and encouraging him to sleep with his wife so that the child would be presumed to be Uriah’s. But Uriah, being an honest man refused to do so, sighing he couldn’t enjoy such pleasures while his fellow soldiers are sleeping uncomfortably on the open battlefield.

Desperate to cover up his sin, David conspired with his cousin Joab to arrange Uriah’s death. Joab placed Uriah on the most fierce front lines of the battle where the enemy is strongest, near the city walls and ordered the rest of the soldiers to pull back leaving Uriah exposed to the enemy’s firing arrows. Uriah was killed and David took Bathsheba as his wife. Nathan the prophet confronted David about his sin and he repented. But the child couldn’t live, he died as punishment for David’s sin and evil never left David’s house. Though a man after God’s heart and highly favoured, evil never left his house. Some of his children will be killed for their sins for generations to come until the ultimate sacrifice for sin is made by one of his hears.

Amnon and Tamar: Lust is both an emotional and physical state that can transform a good person into a raging monster. David’s son Avshsalom had a beautiful sister named Tamar. And Amnon, her and Avshalom’s half-brother, fell desperately in love with her. He always had fluttery butterflies in his stomach each time he was around her. Tamar was still a virgin, and Amnon thought he could never have her. His lust turned into a sick obsession, so voracious as the glutton's appetite.  

Yonadav was Amnon’s cousin, the son of Shim’ah David’s brother, and a very crafty friend and a sleazebag. Together they devised a ploy to get Tamar into Amnon’s abode for him to rape her. Despite Tamar’s plea asking him to ask the king for her hand in marriage, Amnon wouldn’t listen. He went on with Yonadav’s plan and Tamar was raped. After the rape, Amnon’s love turned to hate, and he hated her even more than he had loved her. Ashamed, Tamar didn’t want to leave but Amnon ordered the servants to throw her out and lock the door behind her.

Avshalom: Tamar’s brother, Avhsalom heard about Amnon’s sin against his sister. Two years later, he too arranged for Amnon’s death by tricking him to attend his sheep-shearing feast. Amnon attended the feast. When he got drunk, Avshsolom ordered his servants to strike and kill him. And that is how he died. That is how evil never left the house of David until the Almighty One became the ultimate sacrifice for the sins of all mankind.

Recipes: This recipe describes how to make a perfect Mutton Biryani also called Lamb biryani with easy step-by-step instructions.

 Mutton Biryani Recipe

This recipe describes how to make a perfect Mutton Biryani also called Lamb biryani with easy step-by-step instructions.

Mutton biryani is a rice dish in which the Mutton or lamb meat gravy is mixed or layered with flavoured basmati rice in one pot. Mutton, Lamb or tender goat meat is slow-cooked with onion, tomato, and Indian spices and basmati rice or seeraga samba rice.

Ingredients:

• 1 kg Mutton, goat/lamb

• 1 cup Seeraga Samba Rice, soaked for 15 minutes and drained

• 1 Onion, thinly sliced

• 1 Tomato, chopped

• 2 Green Chili, slit

• 2 teaspoon Ginger Garlic Paste

• ¼ cup onion paste, preferably pearl onion

• 1 teaspoon Chili powder

• 2 teaspoon Coriander Powder

• 1 teaspoon Biryani Masala

• ¼ cup Curd

• ¼ cup Mint Leaves

• ¼ cup Coriander Leaves

• ½ cup Oil

• 1 Cinnamon stick, crushed

• 4 Cloves

• 4 Cardamom

• 2 Bay Leaves

• 1 Star Anise

• 1 Javitri

• 2 Kalpaasi

• Salt as needed

• 1 ½ Cup Water

How to make it: Step-by-step instructions

1. In a wide bottom pan with medium heat, pour oil, add cinnamon, cardamom, cloves, javitri, black stone flower, kalpaasi, bay leaves, green chilli, onion, and onion paste

2. Saute everything well until the onion is soft

3. Add ginger-garlic paste, chilli, coriander, biryani masala, turmeric powder, and salt and mix well

4. Add tomatoes and mix

5. Add curd, mint leaves and saute until the tomatoes turn mushy

6. Add mutton pieces and mix well

7. Close the pan and let it cook for 15 minutes

8. Open the lid and stir

9. Allow the mutton to cook until soft for about 15 minutes

10. The mutton gravy turns thick reddish-brown in colour

11. At this stage, add water and allow it to boil

12. Once it starts boiling, add the seeraga samba rice to the mutton gravy and mix well

13. Let the rice cook up to 70%

14. Simmer the heat and add coriander and mint leaves

15. Close the pan with the lid and cook the biryani in steam for about 10 to 15 minutes

16. Open the lid and fluff the biryani

17. Ready to serve

The best Indian Mutton Curry recipe: How to prep your dinner like a pro...

 

Indian Mutton Curry Recipe

Preparation	10 minutes
Cooking	45 minutes
Total	55 minutes
Servings	4 to 5 servings

Nutrition per serving:

436 Calories

22g Fat

12g Carbs

53g Protein

Ingredients:

• 4 tablespoons vegetable oil (or canola oil or sunflower cooking oil)

• 2 large onions, sliced thin

• 2 large tomatoes, diced

• 2 tablespoons garlic paste

• 1 tablespoon ginger paste

• 2 teaspoons garam masala powder

• 2 teaspoons coriander powder

• 1 teaspoon cumin powder

• ½ teaspoon turmeric powder

• ½ teaspoon red chilli powder

• 2 pounds goat (or sheep leg), cut into bite-sized chunks

• Kosher salt, to taste

• Chopped fresh coriander (cilantro), garnish

Steps to cook it:

1. Gather the ingredients

2. Heat the cooking oil in a heavy-bottomed large pan over medium heat.

3. When hot, add the onions. Fry until the onions begin to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.

4. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once soft, move into a separate container.

5. Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.

6. Heat the oil over medium heat leftover from frying the onions and add the onion paste. Fry for 2 to 3 minutes.

7. Add the tomato, garlic, ginger paste, garam masala, coriander, cumin, turmeric, and red chilli powder. Mix well.

8. Fry the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.

9. Add the meat pieces to the masala, season with salt to taste, and stir to thoroughly coat the meat with the masala. Fry until the meat is browned well.

10. Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the meat as it cooks and add more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

11. When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.