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

5 from 2 votes
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Serving: 6
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

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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