Lamb Supreme Cholent

A meatier take on basic cholent.

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Meat
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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.

Shannon Sarna is the baketress behind Sweeney Sweets: Traditional Challah with a Modern Twist. A lover of all things food, she spends her spare time glued to The Food Network, and baking at her favorite kitchen in Englewood, NJ. In her professional life, she serves as External Relations Coordinator for The Samuel Bronfman Foundation in NYC.