Submitted by Felicity Barnett
Minty Lamb – Canola, Dairy, Gluten, Lactose and Soy free
Serving: 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
Instructions
- Put lamb, mushrooms, onion and spring onion in slow cooker bowl.
- Mix everything else together and pour over the top.
- Cook for 3-4 hours on high (5.5L Sunbeam slow cooker)
- *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.
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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
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.
🙂
This recipe is fantastic & super yummy. I had to do some substituting swapped the coconut milk for coconut cream & swapped mint jelly for mint sauce. It is high in our repeat list. Thanks