Step 1

Place the lamb and cornflour in a large bowl and toss to combine. Heat the oil in a large frying pan over high heat. Cook the lamb, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.

Step 2

Add onion, carrot, garlic, ginger, soy sauce, sugar, sriracha or chilli sauce, if using, and 1/2 cup (125ml) water to the slow cooker. Season. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.

Step 3

Meanwhile, place the spring onion in a small bowl of iced water. Set aside for 10 mins to curl.

Step 4

Divide the rice evenly among serving bowls. Top with the lamb mixture and choy sum. Sprinkle with the spring onion, chilli, if using, and coriander.