It is not permitted to eat lamb shoulder during the Passover Seder, but it is recommended to enjoy it during Chol Hamoed! This recipe was passed down from my mother, Louise Yoheved, by my husband, Dan, who loved his mother-in-law very much!
Ingredients :
Shoulder of lamb that has already been boiled (which was served during the Passover Seder)
2 kg of potatoes
1 bunch of coriander
2 Spigol
Salt, pepper
a head of garlic, bay leaf
Preparation:
Slice the lamb shoulder thinly. Boil the peeled potatoes, cut into sixths. Then brown the lamb in a little oil. Add garlic and all the other spices, mix well with the potatoes and meat, and place on an ovenproof tray (if you don't have an oven for Passover, use a Pyrex glass dish and place it directly on the gas or electric hob). Let it simmer for half an hour and serve with a green salad, cherry tomatoes, and deviled eggs!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.