Name: Slow Cooker Sticky Asian Lamb Recipe
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 4
Cuisine: asian, australian, british, european
Ingredients: 20.00 ml vegetable oil; 1kg boneless lamb, diced; 1 brown onion, sliced; 2-3 whole dried red chillies; 20.00 ml cornflour; 125.00 ml chicken stock; 4 cloves garlic, crushed; 20.00 ml grated fresh ginger; 1/2 tsp white pepper; 125.00 ml brown sugar; 125.00 ml hoisin sauce; 62.50 ml soy sauce; 62.50 ml shao hsing Chinese wine; 1 tsp sesame oil; 1 tsp Chinese five spice; Coriander leaves (to garnish); Sliced shallots, chopped (to garnish)

by Greer Worsley Last updated on 06/07/2023

Are you looking for ways to spice up old favourites? Give your traditional slow cooker lamb casserole an Asian twist with this sticky sauce packed with fresh flavours. - Greer Worsley

Ingredients

1 tbsp vegetable oil
1kg boneless lamb, diced
1 brown onion, sliced
2-3 whole dried red chillies
1 tbsp cornflour
1/2 cup chicken stock
4 cloves garlic, crushed
1 tbsp grated fresh ginger
1/2 tsp white pepper
1/2 cup brown sugar
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup shao hsing Chinese wine
1 tsp sesame oil
1 tsp Chinese five spice
Coriander leaves (to garnish)
Sliced shallots, chopped (to garnish)

Method

Step 1

Heat oil in a frypan and brown lamb pieces all over. Transfer to bowl of slow cooker with onion and dried chillies. Mix cornflour with chicken stock and add to lamb.
Step 2

In a jug, combine garlic, ginger, pepper, sugar, sauces, wine, oil and five spice. Pour over lamb. Cover with lid and cook on high for 5 hours, adding more stock if it is getting too dry.
Step 3

Garnish with coriander and shallots. Serve with steamed rice.