Last week, I blogged my chulent recipe and told you I'd be trying my friend's Sephardic hamin recipe. Well, I did, and everyone LOVED it. It was such a wonderful experience that I've decided to try a new chulent every week until I run out of ideas. Don't let me down! Please share your chulent (a.k.a. cholent) recipes in the Comments section below so I can add it to the queue. Each week, I'll tell you which one we tried, write up the recipe, and let you know how we liked it. Who knows, we just may find a new favorite!
Just a note - don't be intimidated by having to write up a formal recipe. If you don't have a real recipe, just list the ingredients and I'll figure the rest out.
Esther Shemtob's Hamin
I made some small changes to this recipe to suit my family's preferences. It was wonderful. If you like lamb, you have GOT to try this. I did have a hard time finding lamb shanks at the Lakewood butchers which cater to a mostly-Ashkenazic community. Esther says you can also use lamb stew meat.
1 cup barley or wheat berries
4 Idaho potatoes, cut in cubes (about 12-16 pieces per potato)
2 onions, chopped coarse
2 teaspoons salt
some garlic powder
1/2 teaspoon cumin powder
2-3 lamb shanks (ask your butcher for nice, meaty ones)
Combine the barley/wheat berries, potatoes and onions in a crock pot. Mix them well and then add in the salt and spices. Lay the lamb shanks on top and cover generously with water. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.