Tangy Sweet Veal Chamin (Cholent)

1 in a large crock pot add 2 large tablespoons of sweet paprika, a tsp of cumin a tblsp of tumeric a tsp of salt and 1/4 c of silan. mix well2 add your meat to the spice blend and mix well so all of the meat gets covered with teh glaze, add a drained can of corn and 2 cups of broad beans (ful) stir well so the spices cover the additions as well.3 in a roasting bag add 2 tblsp tumeric and 1 tsp salt, shake well add 1 1/2 c rice. tie the bag at the very top (so it has lots of room to expand) place the bag in the crock pot and pierce it many times with a tooth pick of sharp knife.4 in teh second roasting bag add 1 heaping tbslp of sweet paprika, 1 tbsp tumeric and 1 tsp cumin, and 2 tblspn brown sugar, shake well then add 1 1/2 cups of wheat kernels, shake well tie at the top place in crock pot and pierce many times.5 add boiling water untill everything is just covered, add the eggs and potatoes and accordingly add some more hot water so they are almost covered.6 let cook 12+ hours (the longer the better) just keep an eye first thing in the morning for the amount of liquids, if it is too dry add a small amount of water each time (1/4 cup) 7 when serving place the bagged items in seperate bowls enjoy!

this is a dish I only make when it is cold out, and every once in a while i crave it in the summer and each in front of the air conditioner. use any meat you like chicken, beef, lamb, turkey. this is a deconstructed cholent so you need 2 roasting bags and ties.

Source:

my kitchen