Ingredients with Measurements:
- 1 pound lamb shoulder, cut into chunks
- 1 cup dried white beans, soaked overnight
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken or beef broth
- 1/4 cup barley
- 1 tablespoon olive oil
Special equipment needed:
- Slow cooker or Dutch oven
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes.
2. Add onion and garlic to the skillet and cook until softened, about 3 minutes.
3. Add paprika, cumin, coriander, salt, and black pepper to the skillet and stir to combine.
4. In a slow cooker or Dutch oven, combine the lamb mixture, soaked beans, carrots, potatoes, barley, and broth.
5. Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours, until the lamb is tender and the beans are cooked through.
6. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 8-10 hours on low or 4-5 hours on high
Temperature:
Low heat for 8-10 hours or high heat for 4-5 hours
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 10g
Sodium: 800mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Dried white beans can be substituted with any other type of dried beans.
- Barley can be substituted with rice or quinoa.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add chopped celery or parsnips for extra vegetables.
- Add a pinch of saffron for a more exotic flavor.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Brown the lamb before adding it to the slow cooker or Dutch oven for extra flavor.
- Add more broth if the mixture seems too thick.
- Serve with crusty bread for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the beans are still hard after cooking, add more broth and continue cooking until they are tender.
- If the mixture is too thick, add more broth or water.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cholent is a traditional Jewish stew that is typically cooked overnight and eaten for lunch on the Sabbath.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: Jewish/Ashkenazi