Description
Chant is a roast or a thick soup, which includes meat and meat bones, potatoes, several types of beans in various combinations. Clay pots for cooking was gone, they were replaced by cast-iron cauldrons, and they were replaced by a slow cooker. Linguists believe that the word "chant" (in another pronunciation of "cholent", "sont") means "slow heat". Cook this delicious dish recipe from the book "111 best recipes for multivarok from around the world".
Ingredients
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Lamb
1 kg
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Lard
70 g
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Pearl barley
0.5 cup
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Beans
0.75 cup
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Carrots
2 piece
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Roots
1 piece
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Potatoes
3 piece
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Onion
2 piece
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Garlic
1 piece
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Cumin
1 tsp
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Paprika sweet
1 tsp
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Salt
-
Black pepper
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Oats
0.5 cup
Cooking
Measure out the required amount of beans and cereals.
For this dish I used a Blanche white beans and pearl barley to the barley of TM Mistral. Beans pre-soaked overnight in water, in the morning the water is drained and washed.
Lamb cut into large pieces.
Clean and cut diagonally carrots and parsley root (the latter was not).
Switch mode "Frying" when the Cup is hot, pour vegetable oil, fry large pieces of meat.
Add sliced quartered onion, fry.
Pour mashed in a mortar with coarse salt seasoning and paprika, add carrots, parsley root, put the peeled garlic.
Pour washed cereal and beans.
Put the half peeled potato with the flat side up.
Pour contents of the bowl with water 2 fingers above the contents, add salt, black peppercorns. To cook in the "Quenching" for 90 minutes, then I left it on the "Heated" for 30 minutes, turned out very tender and juicy! Serve with greens and boiled eggs, which I forgot to put on the dish!
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