Minty Lamb – Canola, Dairy, Gluten, Lactose and Soy free

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August 22, 2014

Minty Lamb – Canola, Dairy, Gluten, Lactose and Soy free 0 0 5 0
  • Prep: 15 mins
  • Cook: 3 hrs
  • 15 mins

    3 hrs

    3 hrs 15 mins

  • Yields: 6

Ingredients

2.5 kg lamb, diced

Mushrooms, sliced

1 red onion, diced

4 cloves garlic, diced

6 spring onion stems, sliced

1 vegetable stock cube (Massel)

2 tblspns cornflour (gluten free)

2 tspns brown sugar

Tin (270 ml) coconut cream (Ayam)

2 1/2 tblspns worcestershire sauce (Spring Gully)

3 tblspns mint jelly

Directions

1Put lamb, mushrooms, onion and spring onion in slow cooker bowl.

2Mix everything else together and pour over the top.

3Cook for 3-4 hours on high (5.5L Sunbeam slow cooker)

4

5*note* You could use a bit less mint if you wanted to, we love mint and when my DD's taste tested sauce mix before adding they wanted more.

Submitted by Felicity Barnett

00:00

2 Reviews

Felicity Barnett

May 10, 2017

You certainly can do low, I would go about 7hrs low depending on your slow cooker.
I find with the cornflour mixed into the coconut cream it doesn’t seperate.
🙂

Felicity Runciman

May 10, 2017

Hi! Could you do this one on Low..or would the coconut separate? If so how long do you think would be good on low? Thanks

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