Lemony Lamb Chulent

Lemon-Lamb-Cholent1

Recipe by Tamar Genger, Joy of Kosher

This bright little number is a tasty alternative to your regular chulent. If you use lamb riblets (which are more affordable), make the stew ahead and chill; skim fat before reheating.

Chicken Leg Quarters

  • 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

Combine all ingredients in a crockpot and cook on low for 8-18 hours.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s