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.
Ingredients
Rissoles
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Lamb mince 1 kg
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Onions, diced 90 g
Bake
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Water 500 ml
To Serve
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Rice
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Carrots
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Zucchini
Preparation
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Rissoles
- Combine the lamb mince and onions make 20 x 50 g Rissoles.
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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.
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To Serve
- Serve with steamed rice, carrot and zucchini.
