Cholent in a bag recipe (oshi-sab)

Created by Miriam Atzil

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Cuisine: Uzbekistani
Serves 8–10

Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.

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Ingredients

500 g (1 lb) brown rice, washed
1 kg (2 lb) lamb leg, finely chopped
11⁄2 onions, finely chopped
200 g (7 oz) sultanas
2 carrots, finely chopped
4 granny smith apples, peeled and finely chopped
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1 teaspoon salt
50 ml (11⁄2 oz) olive oil

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Preparation

This unique version of cholent is cooked in a bag and boiled in a stockpot.

Thoroughly combine all the ingredients in a large bowl. Fill an oven bag with the mixture, ensuring it is tightly packed. Place the oven bag into a muslin or cloth bag. Tie the top of the bag with string and place into a large saucepan fi lled with water to cover. Bring to the boil and then simmer on low heat for 16 hours, ensuring the water is topped up to cover the bag.

When ready, empty the contents into a large bowl and mix well. Serve hot.

Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.

If you enjoyed this Cholent in a bag recipe (oshi-sab) then browse more Uzbekistani recipes, rice recipes, meat recipes and our most popular hainanese chicken rice recipe.

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