Mongolian Lamb In Slow Cooker

• 500 g lean lamb (boneless)
• 2 red onions (chopped )
• 1 oil, for cooking
• 1 egg (lightly whisk with fork)
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 3 teaspoons cornflour
• 1/2 teaspoon bicarbonate of soda
• 1 tablespoon garlic (crushed)
• 1 tablespoon sweet chili sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon chinese five spice herbs
• 1/2 teaspoon ginger (from jar)
• 1/2 fresh leek

1. Make marinade:
2. In bowl combine soy sauce,sugar,egg,cornflour,soda bicarbonate and garlic.Add meat and leave in fridge ....2 hours or over night.
3. )Make sauce:
4. In bowl mix 2 tablespoons of water,add chilli sauce,hoisin sauce,chinese five spice and ginger.
5. In pan heat oil and fry onions,add meat and brown.Transfer meat into slow-cooker,pour the sauce,leek and cook until meat is soft.(3 - 4 hours on high ).
6. Taste and see,if anything need to be added.Serve with rice.

red onions, oil, egg, soy sauce, brown sugar, cornflour, bicarbonate of soda, garlic, sweet chili sauce, hoisin sauce, chinese five spice herbs, ginger, fresh leek

Taken from www.food.com/recipe/mongolian-lamb-in-slow-cooker-511676 (may not work)