Lamb Supreme Cholent

A meatier take on basic cholent.

  1. Yield: at least 12
  2. Prep: 25 minutes
  3. Cook: 12 hours, 0 minutes
  4. Total: 12 hours, 25 minutes
lamb supreme


  1. 2-3 cups water
  2. 1 teaspoon pepper
  3. pinch red pepper flakes
  4. 1/4 teaspoons freshly ground black pepper
  5. 1 tablespoon salt
  6. 1/4 tablespoon cinnamon
  7. 1/2 teaspoon tumeric
  8. 1 1/2 teaspoons ground ginger
  9. 2 teaspoons coriander
  10. Fresh mint and parsley (optional)
  11. 1 tablespoon paprika
  12. 3 potatoes, peeled and cut into 2
  13. 4 garlic cloves, peeled and left whole
  14. 2 onions, diced
  15. 3 lbs lamb shanks
  16. 4 carrots, cut into large chunks


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.

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Shannon Sarna is the editor of The Nosher. 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. Her writing and recipes have been featured in Tablet Magazine, JTA News, The Jewish Week, Joy of Kosher Magazine and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and currently lives in Jersey City, NJ. To see what Shannon is cooking and eating, follow her on twitter @shasarna and on Instagram.

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