Braised Lamb Rissoles and Mongolian Sauce

Rissoles
- Combine the lamb mince and onions make 20 x 50 g Rissoles.
Bake
- Combine water, KNORR Chinese Mongolian Sauce GF and CONTINENTAL Gravy and bring to the boil whilst stirring.
- Brown the rissoles in the oven at 180 degree Celsius for 15 minutes then pour over the sauce. Continue to braise in the oven for an additional 5 minutes or until cooked through.
To Serve
- Serve with steamed rice, carrot and zucchini.

Lamb is very popular but is becoming expensive. This recipe utilises a cheaper lamb option and combined with a delicious Asian inspired sauce.