Lamb and peppers cholent (can be used for passover)

1 Servings

Ingredients

Quantity Ingredient
1 Yellow pepper, remove seeds and core
1 Red pepper, remove seeds and core
½ cup Mayonnaise and
1 pinch Garlic salt
5 Potatoes, cut in chunks
4 pounds Lamb cut into 1 inch cubes
3 mediums Onions, cut into chunks
2 Cloves garlic, minced
1 teaspoon Oregano
½ teaspoon Rosemary
3 Lemons , juice of
3 tablespoons Olive oil
3 Peppers, green, yellow and red, all cut into chunks
1 pounds Button mushrooms, whole
Salt & pepper, to taste
Water

Directions

COLD PEPPERS SAUCE

REST

First prepare cold peppers sauce: In 2 separate pots cook a yellow pepper and a red pepper (remove seeds and core). Cook until tender, around 10 minutes. Drain and cool. Place red pepper in blender with ½ cup mayonnaise and pinch of garlic salt. Whip and place in pretty dish. Repeat for yellow pepper. Cover and store until needed. (If you really adore peppers, you may use 2 each!)

Combine all ingredients in cholent pot. (Slow Cooker) When cholent is ready, serve with cold peppers sauce. The hot and cold temperature and flavor sensations are tingly!

Posted to JEWISH-FOOD digest V97 #059 by Steve and Marilyn Kerman <sdkerman@...> on Feb 21, 97.

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