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
-
Lamb mince 1 kg
-
Onions, diced 90 g
Bake
-
Water 500 ml
To Serve
-
Rice
-
Carrots
-
Zucchini
Preparation
-
Rissoles
- Combine the lamb mince and onions make 20 x 50 g Rissoles.
-
Bake
- Combine water, KNORR Mongolian Sauce 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.
