Step 1: Place the lamb and cornflour in a large bowl and toss to combine.
Step 2: Heat the oil in a large frying pan over high heat and cook the lamb, turning occasionally, for 5 mins or until brown all over and transfer to a slow cooker.
Step 3: Add onion, carrot, garlic, ginger, soy sauce, sugar, sriracha or chilli sauce, if using, and 1/2 cup (125ml) water to the slow cooker and season and cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
Step 4: Meanwhile, place the spring onion in a small bowl of iced water and set aside for 10 mins to curl.
Step 5: Divide the rice evenly among serving bowls and top with the lamb mixture and choy sum and sprinkle with the spring onion, chilli, if using, and coriander.
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