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Lamb and Peppers Cholent (Can Be Used For Passover)

Cold Peppers Sauce
1 Yellow pepper, remove seeds and core
1 Red pepper, remove seeds and core
1/2 c Mayonnaise and
1 pn Garlic salt


Rest
5 Potatoes, cut in chunks
4 lb Lamb cut into 1 inch cubes
3 md Onions, cut into chunks
2 Cloves garlic, minced
1 ts Oregano
1/2 ts Rosemary
3 Lemons , juice of
3 tb Olive oil
3 Peppers, green, yellow and red, all cut into chunks
1 lb Button mushrooms, whole
Salt & pepper, to taste
Water


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 1/2 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!



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