The recipe is taken from the book "Oriental Jewish Cuisine" (printed in Russian by Ahaz publishing) with my minor adaption. I love this alternative to cholent, which makes use of the winning combination of lamb and lentils. The recipe is also really easy to make.
1½ lb lamb stew pieces
¾ cup brown lentils, rinsed and drained
1 garlic head, skinned
2 eggs, boiled
1 Tbsp Havedj spice (optional)
Boil 3 cups of water in a 3-5 qt pot or Dutch oven.
Add lamb chunks, heat to boiling and remove scum/foam that raises to the surfaces.
Add lentils and whole garlic head with skin removed. Water needs to cover the meat by about 2 inches.
Heat to boiling and remove the foam once again. Keep cooking on medium heat for another 5 minutes.
Cover and keep on blech/hotplate overnight.
Add havedj, and salt to taste before serving. (I prefer the taste of the dish without the havedj though). Boiled grated eggs can be added to the individual servings.(I skip that step as well).