Slow Cooker Mongolian Lamb
This Slow Cooker Mongolian Lamb is my fuss-free recipe that’s perfect for busy days. It’s rich, tender, and packed with bold, delicious flavour in every bite.
A few months ago I shared with you my recipe for Slow Cooker Mongolian Beef, so I decided it was time to bring you my Slow Cooker Mongolian Lamb, which happens to one of my favourite dishes.
I have made some adjustments to the sauce, notably the removal of stock, and I have added some more vegetables.
These adjustments have made the sauce a bit thicker
Mongolian Lamb, Honey Chicken and Cashew Chicken were always my favourite Chinese dishes and when dining in a Chinese restaurant, I would always order one of these three dishes, without fail.
I am pretty happy that I have now recreated each of these Chinese dishes as versions that are not only healthier than normal, but also really easy to cook.
There is nothing like cooking with a slow cooker, you prepare the ingredients early on in the day, place them in the slow cooker and let it cook for the day. You can clean up your kitchen early on, and you get the awesome aroma of dinner as the day progresses!
SLOW COOKING TIPS
- Use the low setting whenever possible. This will help to bring out the flavours of this dish you are cooking. I only recommend using the high setting, if you are running short on time.
- Seasoning the meat in some tapioca flour (or other healthy thickener) will help thicken up the liquid while cooking.
- Always add the vegetables towards the end of cooking, the last hour usually works well. This will ensure that they are not too soggy and/or discoloured.
- Make sure you keep the lid on to ensure that no heat escapes and your meal is cooked properly.
RECIPE FAQS
What is the best way to store leftover Mongolian lamb?
You can store in your refrigerator for up to 3 days or in your freezer for up to 3 months.
When ready to eat:
– If frozen, place the night before to thaw out in your refrigerator. Then you can either re-heat on your stove or in your microwave on low-medium heat.
What can I serve with this dish?
I either like to serve it with quinoa or rice.
Slow Cooked Shredded Lemon Garlic Chicken
Slow Cooker Chicken Tikka Marsala
Lastly, if you make this slow cooker meal then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Slow Cooker Mongolian Lamb
Ingredients
- 2.2 lbs lamb leg steak diced, preferably grass fed or organic
- 1/3 cup arrowroot tapioca flour
- Sea salt and pepper to season
- 1.5 tablespoons coconut oil
- 3 – 4 cloves garlic minced
- 1 teaspoon ginger minced
- 1 large carrot sliced
- 1 large capsicum sliced
- 3/4 cup coconut aminos or tamari
- 3/4 cup honey raw or organic preferably
- Handful of Green onions sliced thinly (for serving)
Instructions
- Season lamb with arrowroot, salt and pepper.
- Heat 1 tablespoon coconut oil in large fry pan on medium high heat and cook lamb until evenly browned, approximately 3-5 minutes (You may need to add the lamb in batches and use extra coconut oil between batches).
- Add to slow cooker and cover with garlic and ginger
- Add coconut aminos (or tamari) and honey to a bowl; mixing to combine.
- Pour into the slow cooker. Cook on low heat for 7-8 hours.
- Add the carrot and capsicum in the last hour of cooking
- Add green onions and serve with your favourite side (mine is quinoa).
