20 minutes
30 minutes
Serves 4
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Minced Lamb Savoy Parcels
Do something a bit different with your Scotch Lamb mince – this recipe is nutritious and delicious for a mid week meal.
Ingredients
Cooking Method
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Blanch the cabbage leaves in boiling salt water for 4-5 minutes by portions. Lay on a kitchen towel and leave to dry. Knead the minced lamb together with thyme, chili pepper, garlic, salt, pepper and oil, divide into 6 portions, roll into balls and place each ball in the middle of one cabbage leaf. Tie the leaves into parcels with the kitchen string.
1 -
If you have a pressure cooker, add approx 200ml of water. Put the parcels in the steamer section, lock the cooker well and steam for about 15 minutes until cooked. If, alternatively, a well sealed pot with a steamer section is used, the cooking time should be 5-10 minutes longer.
2
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