In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Sept. 3, 2008 / 3 Elul 5768

Quick lamb stew serves up flavors of India

By Linda Gassenheimer

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http://www.JewishWorldReview.com | (MCT) The pungent aromas and intriguing flavors of Indian cooking are part of the London scene where we lived for many years.

I created this quick version of Saag Gosh (meat with vegetables) because I wanted to enjoy an Indian dinner without the careful grinding of spices and long marinating and cooking times usually involved with this style of food.

By using good quality cubes of lamb and ground spices from my spice shelf, the dinner retains the essence of Indian food without the long preparation.

Basmati rice is an aromatic Indian rice that can be found in some supermarkets. It smells like popcorn when it is cooking. Texmati rice is an American-grown version that also can be used.

This meal contains 435 calories with 31 percent of them from fat.


Here are the ingredients you'll need for tonight's dinner:

To buy: 1/2 pound 1-inch lamb cubes, 1 large tomato, about 8 ounces, 1 package washed, ready-to-eat spinach, 1 bottle ground cardamom, 1 bottle ground coriander, 1 bottle ground cumin and 1 package Basmati rice.


Onion, garlic, cayenne pepper, cinnamon sticks, margarine, salt and black peppercorns


  • Ask the butcher to cut lamb cubes with most of the fat removed

  • Ground cardamom has a spicy-sweet flavor and is found in the spice section of the market

  • 1 teaspoon ground cinnamon can be substituted for stick cinnamon in the rice recipe


Place water for rice on to boil

Make lamb stew

Make rice


  • 1/4 cup water

  • 3 tablespoons rice vinegar

  • 1/2 medium onion, sliced (about 1 cup)

  • 2 medium garlic cloves, crushed

  • 1/2 pound 1-inch lamb cubes

  • 1 large tomato, cut into 1/2-inch cubes

  • 5 ounces washed ready-to-eat spinach (half a 10 ounce package)

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon ground cardamom

  • 2 teaspoons margarine

  • Salt and freshly ground black pepper
Heat water and onion in a medium-size nonstick skillet over medium-high heat. Saute onions for 5 minutes. Add garlic and saute another minute.

Add another tablespoon of water if skillet becomes too dry. Add meat and brown on all sides, about 1 minute. Add tomato, spinach and spices and cover. Cook 5 minutes. Remove lid. Cook another 5 minutes, uncovered.

Stir in margarine until it melts. Add salt and pepper to taste. Serve over rice. Makes 2 servings.

Per serving: 246 calories; 18 grams protein; 17 grams carbohydrate; 13 grams fat; 47 percent of calories as fat; 5 fiber; 45 milligrams cholesterol; 181 milligrams sodium.


  • 1/2 cup Basmati Rice

  • 2 cinnamon sticks

  • 1 teaspoon margarine
Fill a medium-size saucepan 3/4 full of water and put it on to boil. Add rice to boiling water along with cinnamon sticks. Boil 10 minutes. Drain, remove cinnamon sticks and add margarine. Toss well and add salt and pepper to taste. Makes 2 servings.

Per serving: 189 calories; 3 grams protein; 38 grams carbohydrate; 2 grams fat; 11 percent of calories as fat; 0.5 gram fiber; no cholesterol; 25 milligrams sodium.

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

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© 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.