This is a print preview of "Lamb And Peppers Cholent (Can Be Used For Passover)" recipe.

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

Lamb And Peppers Cholent (Can Be Used For Passover)
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  Servings: 1

Ingredients

  • 1 x Yellow pepper, remove seeds and core
  • 1 x Red pepper, remove seeds and core
  • 1/2 c. Mayonnaise and
  • 1 pch Garlic salt
  • 5 x Potatoes, cut in chunks
  • 4 lb Lamb cut into 1 inch cubes
  • 3 med Onions, cut into chunks
  • 2 x Cloves garlic, chopped
  • 1 tsp Oregano
  • 1/2 tsp Rosemary
  • 3 x Lemons , juice of
  • 3 Tbsp. Extra virgin olive oil
  • 3 x Peppers, green, yellow and red, all cut into chunks
  • 1 lb Button mushrooms, whole Salt & pepper, to taste Water

Directions

  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!