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

Submitted by Felicity Barnett

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

No ratings yet
Serving: 6
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


  • 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


  • 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.

2 thoughts on “Minty Lamb – Canola, Dairy, Gluten, Lactose and Soy free”

  1. Felicity Runciman

    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

  2. Felicity Barnett

    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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top