Lamb and Peppers Cholent (Can Be Used for Passover)

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Title: Lamb and Peppers Cholent (Can Be Used for Passover)
Yield: 1 Servings


-----------------------------COLD PEPPERS SAUCE-----------------------------
1 Yellow pepper, remove seeds
-and core
1 Red pepper, remove seeds and
1/2 c Mayonnaise and
1 pn Garlic salt

5 Potatoes, cut in chunks
4 lb Lamb cut into 1 inch cubes
3 md Onions, cut into chunks
2 Cloves garlic, minced
1 ts Oregano
1/2 ts Rosemary
3 Lemons , juice of
3 tb Olive oil
3 Peppers, green, yellow and
-red, all cut into chunks
1 lb Button mushrooms, whole
Salt & pepper, to taste

First prepare cold peppers sauce: In 2 separate pots cook a yellow pepper
and a red pepper (remove seeds and core). Cook until tender, around 10
minutes. Drain and cool. Place red pepper in blender with 1/2 cup
mayonnaise and pinch of garlic salt. Whip and place in pretty dish. Repeat
for yellow pepper. Cover and store until needed. (If you really adore
peppers, you may use 2 each!)

Combine all ingredients in cholent pot. (Slow Cooker) When cholent is
ready, serve with cold peppers sauce. The hot and cold temperature and
flavor sensations are tingly!

Posted to JEWISH-FOOD digest V97 #059 by Steve and Marilyn Kerman
on Feb 21, 97.