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.