This is my favorite alternative cholent that I actually prefer to the regular kind. It is lighter so works well in the summer. You can also modify it to be used with any kind of meat. Sometimes I just use lamb stew meat, sometimes I use turkey meatballs, it is all amazing.
Lemon Lamb Cholent
Servings
6 Servings
Ingredients
- 2 potatoes
- 1 lb. lamb stew meat or shank bone
- Chicken 2 legs
- 1/2 bag frozen spinach
- 1 can garbanzo beans
- 1 cup short grain brown rice
- 3-4 cups Water
- 1/2 tablespoon curry powder
- 1/2 tablespoon cumin
- 1/2 tablespoon Paprika
- 1/2 tablespoon salt
- juice of 2 lemons
Instructions
- 1 Put all ingredients in crock pot. Turn on low and let cook for about 18 hours.
Yay, so great to hear this, it definitely helps the exploration of what cholent can be.
This recipe was the first cholent I ever made, about 5-6 years ago. It started me on a journey of experimenting with cholent. I still come back to this recipe as it’s so tasty and a definite favourite. Much gratitude to you for posting it publically here.
I usually do drain the beans, but you don’t have to (I have done it without draining before). In terms of the chicken it really doesn’t matter, but when I use chicken I do the whole leg as you stated.
This recipe sounds great. I have 2 questions: do you use the whole leg( thigh and drumstick) and do you drain the garbanzo beans? Thank you
As I wrote, I am sure you can make it in 8 hours.
I have only made this recipe for Shabbat lunch when out of necessity it cooks overnight and so that is why I cook it so long. I am sure it would work in 8 hours, if you put it up in the morning and then had it for dinner that night it should still be delicious.
10oz is the right size for this.
I’m sorry, I’m still not clear. Is it half of a 10 oz box of spinach or the whole thing, i.e., half of a 20 oz pkg? Making it for this Shabbos so need to know ASAP. Thanks again.
They are also called chickpeas, they are common in Moroccon cooking and the basis for hummus and falafel. I would think you would have them there if we can figure out what you call them.
I would like to make the lemon lamb cholent, what are garbanzo beans. I live in South Africa and have never seen them on the shelves are the supermarket.
One question: How big is that bag of frozen spinach? Thanks! Recipe sounds terrific.
I am also wondering about the 18 hours
I love lamb & would really like to try this recipe, but the instructions say cook for 18 hours?? Is that correct?
Everyone loved it!! Super easy to make. The only change I made was I reduce the amount of lemon and chicken and added more lamb meat.
You can certainly try it without the chickpeas, I think it would be fine and I like the idea of adding some butternut squash.
Will this recipe work if you leave out the beans? Always looking for cholent without lentils or barley as no one in my family eats them! Could I use sweet potatoes or butternut instead?
Perhaps we didn’t use enough lamb meat, but we found this recipe a bit overpowered by the lemon and kind of bland. We had high hopes, but didn’t quite come out as flavourful as we would’ve liked.
I am so glad, it is my favorite.
I used this recipe to make cholent for the first time, and it did not disappoint!
Was delicious, first time there was no cholent left over.
Everyone loved it
Yes, the curry was missing – I put it in, thanks, you will love this dish.
Is there an ingredient missing from this
between the water and cumin it says 1/2