Better Homes and Gardens (Australia) - - Quick Dishes -

In­stead of mak­ing Mon­go­lian sauce from scratch, you can use a store-bought va­ri­ety.

Toss­ing the lamb in bi­carb helps break down the meat and make it ten­der. Use this same process for chicken, beef and pork. Just be sure to rinse the bi­carb off, oth­er­wise the flavour will be fizzy and very salty.

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