Lamb And Peppers Cholent (Can Be Used For Passover) Recipe

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Servings: 1



  1. First prepare cool peppers sauce: In 2 separate pots cook a yellow pepper and a red pepper (remove seeds and core). Cook till tender, around 10 min. Drain and cold. Place red pepper in blender with 1/2 c. mayonnaise and healthy pinch of garlic salt. Whip and place in pretty dish. Repeat for yellow pepper. Cover and store till needed. (If you really adore peppers, you may use 2 each!)
  2. Combine all ingredients in cholent pot. (Slow Cooker) When cholent is ready, serve with cool peppers sauce. The warm and cool temperature and flavor sensations are tingly!


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