Lamb Supreme Cholent

A meatier take on basic cholent.

By

Meat
Print this pagePrint page
lamb cholent

Ingredients



3 lbs lamb shanks
4 carrots, cut into large chunks
2 onions, diced
3 potatoes, peeled and cut into 2
4 garlic cloves, peeled and left whole
1 tablespoon paprika
2 teaspoons coriander
1/2 teaspoon tumeric
1 1/2 teaspoons ground ginger
1/4 teaspoons freshly ground black pepper
1/4 tablespoon cinnamon
pinch red pepper flakes
1 tablespoon salt
1 teaspoon pepper
2-3 cups water
Fresh mint and parsley (optional)

Yield:

at least 12

Prep:

Cook:

Total:

Categories: Entree, Ashkenazi, Cholent, traditional, Rosh Chodesh, Shabbat

Directions

In a large sauté pan, heat a few Tbsp olive oil on medium heat. Saute onions and carrots with the spices.

Place onions and carrots into the crockpot.

Add lamb, potatoes and the garlic cloves with the water into the crockpot. The water should almost cover the meat, so add more or less depending.

Leave crockpot on high for one hour and then switch to low. Allow to cook until you are ready to serve for Shabbat lunch.

If desired serve with chopped fresh mint and parsley.

Did you like this article?  MyJewishLearning is a not-for-profit organization.

Please consider making a donation today.

Shannon Sarna

Shannon Sarna is an avid baker, blogger and all around food-lover. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. When she isn't tweeting, eating, or tweeting what she's eating, Shannon spends her time in Jersey City, NJ with her daughter, her husband, and her rescue dog, Otis.