Quick Lamb Cholent Recipe
Ingredients
| Lima beans | 2 Cup (16 tbs), dried | |
| Lamb shanks | 2 | |
| Onions | 2 | |
| Fat | 3 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Kosher salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Water | 3 Cup (16 tbs) |
Directions
GETTING READY
1) Take a bowl and place beans in it. Add water and soak overnight.
MAKING
2) Put beans in a saucepan and bring to a boil. Cook for another 30 minutes. Drain and set aside.
3) Take a skillet and heat fat in it. Add onions and lamb. Cook until brown.
4) Add salt, garlic, ginger, water and pepper.
5) Cover and cook over low heat for about 2 1/2 hours or until beans and lamb become tender. Add water, if required.
SERVING
6) Transfer to a serving dish. Serve piping hot.
1) Take a bowl and place beans in it. Add water and soak overnight.
MAKING
2) Put beans in a saucepan and bring to a boil. Cook for another 30 minutes. Drain and set aside.
3) Take a skillet and heat fat in it. Add onions and lamb. Cook until brown.
4) Add salt, garlic, ginger, water and pepper.
5) Cover and cook over low heat for about 2 1/2 hours or until beans and lamb become tender. Add water, if required.
SERVING
6) Transfer to a serving dish. Serve piping hot.
Chef
