Cholent from the Multicooker

Cholent is a stew or thick soup that includes meat and meat bones, potatoes, several types of beans in various combinations. Clay cooking pots are a thing of the past, they were replaced by cast-iron cauldrons, and they were replaced by multicooker. Linguists believe that the word "cholent" (in another pronunciation "cholent", "shulnt") means "slow heat". I propose to cook this dish in a slow cooker.

Ingredients

• lamb (with bone) 1 kg
• vegetable oil 70 ml
• pearl barley 1/2 cup (s)
• beans, lentils, chickpeas 1 cup (s)
• carrots (medium) 2 pcs.
• roots (parsley) 1 pc.
• potatoes (medium) 3 pcs.
• onions (medium) 2 pcs.
• garlic (whole head) 1 pc.
• tmin 1 h.l.
• sweet paprika 1 tsp
• salt (to taste)
• black pepper (to taste)
• 1/2 cup oats
• water glass (s)

Directions

1. We measure out the required amount of beans and cereals. Pre-pour the beans with water for 10-12 hours, then drain the water, rinse the beans and put them on a sieve.
2. Pour chickpeas with water for 12 hours, drain the water, rinse under running water, fold on a sieve. If lentils are added to the dish, rinse, fold over a sieve.
3. Cut the lamb on the bone into large pieces.
4. Peel and slice the carrots and parsley root.
5. Turn on the "Fry" mode, when the bowl heats up, pour in vegetable oil, fry large pieces of meat. Add the onion, cut into quarters, fry, add spices and paprika, ground in a mortar with coarse salt, add carrots, parsley root, and peeled garlic.
6. Pour in washed cereals and beans, chickpeas, lentils.
7. Arrange the peeled potato halves flat side up. Pour the contents of the bowl with water 2 fingers above the contents, season with salt, add black peppercorns. Cook in the "Sauté" mode for 90 minutes. Serve a platter with herbs and boiled eggs!