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Braised Lamb Rissoles and Mongolian Sauce

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

Braised Lamb Rissoles and Mongolian Sauce – Recipe

Rissoles

Lamb mince 1.0 kg
Onions, diced 90.0 g

Bake

Water 500.0 ml
KNORR Chinese Mongolian Sauce GF 2.1kg 600.0 ml
KNORR Chinese Mongolian Sauce GF 2.1kg
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Unilever Food Solutions

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CONTINENTAL Rich Brown Gravy Gluten Free 1.8kg 50.0 g

CONTINENTAL Rich Brown Gravy Gluten Free 1.8kg

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To Serve

Rice
Carrots
Zucchini

Rissoles
- Combine the lamb mince and onions make 20 x 50 g Rissoles.
Bake
- Combine water, KNORR Chinese Mongolian Sauce GF and CONTINENTAL Rich Brown 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.