Gluten Free, Lactose Free, Lamb
August 22, 2014
3 hrs 15 mins
2.5 kg lamb, diced
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
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)
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
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.
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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