A DELICIOUS MOUTH WATERING MIX OF ASIAN SPICES…
Mix all the sauce ingredients together and set aside.
Preheat a large frying pan/Crock-Pot Sauté Slow Cooker pot & add in the vegetable oil.
Brown the lamb on all sides until golden, remove & place into your Crock-Pot Slow Cooker or place back onto your Crock-Pot Sauté Slow Cooker heating base.
Pour over the sauce, cover with the lid and cook on high for 6 hours or low for 7-8 hours.
Once the lamb has finished cooking, carefully remove from the inner bowl and set aside to keep warm. (If you would like your lamb crispy, place on a baking sheet in a hot oven for 10 minutes).
Remove the star anise and lemon grass from the sauce, adjust seasoning and thicken if required with a little corn flour mixed with water.
Serve the lamb on a warmed plate with 2 forks for shredding, a separate jug of the sauce and some of the serving suggestions below.
To serve – shredded spring onions, toasted sesame seeds, rice noodles or fried rice, steamed Asian greens.