1kg beef (or lamb) shanks on the bone; 70g chicken fat; ½ cup pearl barley; ½ cup oats; ½ cup lentils (or beans or chickpeas); 3-5 carrotts; parsley root; 3 potatoes; 2 onions; 1 clove garlic; 1 tsp cumin, 1 tsp sweet paprika, coriander; salt, black pepper
Cholent (Hamin, Czulent, חמין)
Soak the chickpeas or beans overnight. Seal large chunks of the meet in the lard in a heavy bottomed saucepan or casserole. Add the onion cut into quarters and cook until soft. Add the spices and paprika ground with salt, the peeled and sliced carrot and parsley root, the peeled garlic, washed grains and beans (or chickpeas), and peeled potatoes, cut into halves, flat side up. Cover the contents of the pan with water so that the water is two fingers high than the ingredients. Bring it to the boil, season with salt and black peppercorns. Close it tightly and cook in an oven on low overnight. Serve with herbs and boiled eggs.