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Lemon Lamb Cholent


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Lemon Lamb Cholent


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Lemon Lamb Cholent


  • Ready Time : 0 min




  • 2 potatoes
  • 1 lb. lamb (stew meat or shank bone)
  • Chicken, 2 legs
  • 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



1 Put all ingredients in crock pot. Turn on low and let cook for about 18 hours.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




17 Responses to Lemon Lamb Cholent

  1. Is there an ingredient missing from this
    between the water and cumin it says 1/2

    • Yes, the curry was missing – I put it in, thanks, you will love this dish.

  2. Was delicious, first time there was no cholent left over.
    Everyone loved it

  3. avatar says: Gana

    I used this recipe to make cholent for the first time, and it did not disappoint!

  4. Perhaps we didn’t use enough lamb meat, but we found this recipe a bit overpowered by the lemon and kind of bland. We had high hopes, but didn’t quite come out as flavourful as we would’ve liked.

  5. avatar says: GC

    Will this recipe work if you leave out the beans? Always looking for cholent without lentils or barley as no one in my family eats them! Could I use sweet potatoes or butternut instead?

    • You can certainly try it without the chickpeas, I think it would be fine and I like the idea of adding some butternut squash.

  6. avatar says: Sara

    Everyone loved it!! Super easy to make. The only change I made was I reduce the amount of lemon and chicken and added more lamb meat.

  7. I love lamb & would really like to try this recipe, but the instructions say cook for 18 hours?? Is that correct?

    • I have only made this recipe for Shabbat lunch when out of necessity it cooks overnight and so that is why I cook it so long. I am sure it would work in 8 hours, if you put it up in the morning and then had it for dinner that night it should still be delicious.

  8. avatar says: lbarmos

    I am also wondering about the 18 hours

  9. avatar says: Esther

    One question: How big is that bag of frozen spinach? Thanks! Recipe sounds terrific.

  10. I would like to make the lemon lamb cholent, what are garbanzo beans. I live in South Africa and have never seen them on the shelves are the supermarket.

    • They are also called chickpeas, they are common in Moroccon cooking and the basis for hummus and falafel. I would think you would have them there if we can figure out what you call them.

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