| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Yellow pepper, remove seeds | |
| and core | ||
| 1 | Red pepper, remove seeds and | |
| core | ||
| 1/2 | c | Mayonnaise and |
| 1 | pn | Garlic salt |
| 5 | Potatoes, cut in chunks | |
| 4 | lb | Lamb cut into 1 inch cubes |
| 3 | Onions, cut into chunks | |
| 2 | Cloves garlic, minced | |
| 1 | t | Oregano |
| 1/2 | t | Rosemary |
| 3 | Lemons, juice of | |
| 3 | T | Olive oil |
| 3 | Peppers, green yellow and | |
| red all cut into chunks | ||
| 1 | lb | Button mushrooms, whole |
| Salt & pepper, to taste | ||
| Water |
INSTRUCTIONS
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! Posted to JEWISH-FOOD digest V97 #059 by Steve and Marilyn Kerman <sdkerman@hevanet.com> on Feb 21, 97.
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