Cholent

Recipe Ingredients

1 lb	454g / 16oz	Dried chick peas - soaked overnight
6		Chicken thighs
		= (or 2 turkey thighs)
2		Veal shoulder chops
		= (or 1 1/2 lbs stew veal)
1 tablespoon	15ml	Olive oil - (to 2)
1 tablespoon	15ml	Spanish onion - coarsely chopped (large)
8		Garlic cloves - coarsely chopped
2 tablespoons	30ml	Dark brown sugar
1 tablespoon	15ml	Ground fenugreek*
2 teaspoons	10ml	Ground cumin*
1 teaspoon	5ml	Ground turmeric*
1/2 teaspoon	2.5ml	Cinnamon
2		Carrots - cut 2" pieces
1 1/2 lbs	681g / 24oz	Beef kielbasa or smoked bratwurst
		Knadles (matzo Balls)
1 cup	237ml	Matzo meal
3		Eggs
		Salt - to taste
		Freshly-ground black pepper - to taste
		Skimmings from the cholent

Recipe Instructions

* Note: If fenugreek, cumin, tumeric, and cinnamon cannot be found, substitute 2 tablespoons curry powder instead of those spices.

Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.

Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.

In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.

Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree oven overnight. At any rate, it's much better the next day.

This recipe yields 10 to 12 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B48) - from the TV FOOD NETWORK

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