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I normally dislike these cheap supermarket dimsims but gave the recipe the benefit of a doubt. I'm so glad I did!! So easy and so tasty and even my hubby who 'hates chinese food' enjoyed them. Dimsims will be a freezer staple for us from now on.

I used a 2kg shoulder rather than a leg and it turned out AMAZING! I have a very happy husband and inlaws all with full bellies. The gravy was spectacular too. There is just enough leftover meat and gravy for a roast lamb roll for hubby's lunch tomorrow. Can't rate this highly enough!

I made 2 batches of this- one with chilli and another without. I added paprika to the hot one so we could differentiate.
Changed water to vegie stock and added crumbled up cauliflower in the last 15mins to add a bit more texture.
Surprisingly very tastey, even hubby enjoyed it.

Absolutely loved this recipe (as did my family)!!!
I was a bit tentative taking on a SC recipe that required so much prep but it wasn't as tedious as I anticipated- 10mins max.
I used cubed chuck steak and left out the curry paste.

Surprisingly tasty! It took 4hrs to cook in my SC though.

After 6hrs on high my can was rusted and the caramel was still very blonde. The ceramic bowl has rust marks on it that won't clean off 🙁
I moved it to a jar and put it back in the slow cooker for a further 6hrs and then it was perfect.
It's a great easy method, but heating times vary greatly.

I was tentative making this as I'm not a huge fan of mustard, but I'm converted!
This was so amazing hubby and I both licked out plates clean. I think this will become a happy addition to our meal rotation.