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| 1 | Yellow pepper, remove seeds and core |
| 1 | Red pepper, remove seeds and core |
| 1/2 Tasse | Mayonnaise and |
| 1 Prise | garlic salt |
| 5 | Potatoes, cut in chunks |
| 4 x ca. 450 g | Lamb cut into 1 inch cubes |
| 3 mittel | Onions, cut into chunks |
| 2 | cloves garlic minced |
| 1 Teelöffel | oregano |
| 1/2 Teelöffel | rosemary |
| 3 | Lemons , juice of |
| 3 Esslöffel | olive oil |
| 3 | Peppers, green, yellow and red, all cut into chunks |
| 1 x ca. 450 g | Button mushrooms, whole |
| | salt |
| | pepper |
| | water |
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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!
<sdkerman@hevanet. Com> on Feb 21, 97.
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