Burkinabe Spiced Lamb Balls RecipeOrigin: Burkina Faso Period: Traditional |
Ingredients:
200g yellow onions 
Burkinabe Spiced Lamb Balls Preparation:Method:Add the salt to the groundnut oil and place in a large frying pan. Heat then add the yellows, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb. Fry until the onions have softened. Allow the mixture to cool and put once through a meat grinder. Add the eggs and form into 3cm balls before dipping in the breadcrumbs. Chill for an hour in the fridge before cooking. Deep fry at 180°C for about 4 minutes until browned. Spear the balls with toothpicks and place in a bowl. Serve with a Piri-Piri dipping sauce |
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