Slow Coocker Bbq Pineapple Lamb

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1/4 cup molasses
• 1/4 cup light soy sauce
• 1/4 cup sesame oil
• 2 tablespoons dried powdered ginger
• 1 tablespoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon smoky paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt
• 1 lb boneless lamb loin, cut into bite-size pieces
• 1 (398 ml) can pineapple chunks in juice, undrained
• 3 tablespoons cornstarch
• 1 large green pepper, chopped into big chunks
• 1 large red pepper, chopped into big chunks
• 1/2 red onion, finely chopped
• 1/4 cup peanuts, chopped
• 4 cups cooked rice

Recipe

• 1 in your slow cooker mix together all of the sauce ingredients.
• 2 on the stove brown the lamb cubes to seal in the juices.
• 3 add lamb to slow cooker and mix well with the sauce.
• 4 take 1/4c of the juice from your pineapple (save the rest of the juice) and mix it in a bowl with the corn starch. pour this over the lamb/sauce mixture and stir until well combined.
• 5 top with chunks of pineapple, peppers, onion and peanuts. i don't mix it together, just let it rest on top of the lamb (this will help keep the veg from getting too soggy and breaking apart). if you would rather mix it i'm sure that would work but everything will most likely break up during cooking.
• 6 pour remaining pineapple juice over everything.
• 7 cook on low for 8-10 hours, or high for 5 hours (make sure lamb is cooked to 160 degrees fahrenheit).
• 8 serve over rice.
• 9 note: you can prepare this the night before and leave it in the removable part of of your slow cooker in the fridge overnight. just put it on in the morning to have ready for dinner.