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

Submitted by Felicity Barnett

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

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Serving: 6
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins

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.
Tried this recipe?Let us know how it was!

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

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