Sweet Potato Cholent
Serves 6
1 lb (450 g) lamb stew pieces or 1 lamb shank
1 lb (450 g) beef mozat or beef pieces for Cholent
3 big potatoes
3 sweet potatoes
1 cup (100 g) dry chick peas
2 garlic cloves, chopped
6 eggs (optional)
Salt
1 tsp paprika
1 tsp baking soda
1 cup oil
On the day before the meal: soak chick peas into cold water and 1 tsp baking soda. On the day of the meal: peel and cut into big pieces potatoes and sweet potatoes. Set aside. Combine in a Crockpot oil with garlic, paprika, meat, eggs (place the whole eggs into the Crockpot, like you would do for boiled eggs), potatoes, and drained chick peas. Cover with water. Do not add salt at this point. Cook on high heat until the meat mixture is really boiling (at least 2 hours), add sweet potatoes, and then on low heat until juices have almost evaporated (another few hours). Salt to taste. Serve warm.
1 lb (450 g) lamb stew pieces or 1 lamb shank
1 lb (450 g) beef mozat or beef pieces for Cholent
3 big potatoes
3 sweet potatoes
1 cup (100 g) dry chick peas
2 garlic cloves, chopped
6 eggs (optional)
Salt
1 tsp paprika
1 tsp baking soda
1 cup oil
On the day before the meal: soak chick peas into cold water and 1 tsp baking soda. On the day of the meal: peel and cut into big pieces potatoes and sweet potatoes. Set aside. Combine in a Crockpot oil with garlic, paprika, meat, eggs (place the whole eggs into the Crockpot, like you would do for boiled eggs), potatoes, and drained chick peas. Cover with water. Do not add salt at this point. Cook on high heat until the meat mixture is really boiling (at least 2 hours), add sweet potatoes, and then on low heat until juices have almost evaporated (another few hours). Salt to taste. Serve warm.
