I have yet to confirm this independently, but I heard a rumor in culinary school that lamb has the lowest saturated fat of any meat. With this in mind, I set myself out this past Shabbat to make the lowest cholesterol cholent in the world. It was simple, it was different, and above all, it was deliciously easy. In future recipes I will likely add more veggies, but as a test recipe, this was a great start. The lamb in the stew was more flavorful than regular beef stew meat, and the whole aroma was just different (in a good way)!
(Sorry, no photos of this, L'kavod Shabbat.)
1 package gruenkern (or half a bag of barley, about 2 cups)
1 pound lamb stew meat, with bones removed.
1 tbsp dried marjoram
2 tbsp granulated garlic
1 pinch cayenne
2 tbsp sweet Hungarian paprika
1 tbsp honey
1 tbsp salt (or salt at table)
1 cup uncooked chickpeas
2 shallots, diced