• 1-2 pounds lamb neck meat or lamb stew meat or lamb shank
• 1 yam, peeled and chunked
• 2 med-large russet potatoes, peeled and cut in 6-8 pieces each
• 3 carrots, peeled and cut into large pieces
• 2 onions, peeled and cut into large pieces
• 4 stalks of celery, washed and cut into large pieces
• 1 cup white or brown rice
• 1 cup white or brown rice
• 1 ½ teaspoons salt
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic or 4 fresh garlic cloves
• ½ cup pasta or tomato sauce
• 1-2 cups water, depending on how wet you like it (remember, the vegetables also provide moisture)

In bag, place rice on bottom, then vegetables. Sprinkle salt and spices on vegetables, put tomato sauce on top of spices, place meat on top.

Pour water on top of meat. Cover, cook on medium over night.

Tip: If not using crock-pot bag liner (which reduces both clean up and heat applied to food), place a medium stone in between the heating element and the crock to slightly raise the pot and effectively slightly reduce the heat by allowing a little air to get in between the crock and the sides of the pot.

If not using a crock-pot, bring stew to a boil before shabbos, and let barely simmer overnight on blech.

Cholent -- Kosher Lamb