Burkinabe Spiced Lamb Balls

1. 1

   Add the salt and the peanut oil to a large frying pan.

2. 2

   Heat the oil and add the onions, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb.

3. 3

   Saute until the onions have softened, stirring occasionally.

4. 4

   Allow the mixture to cool.

5. 5

   Pass the ground lamb mixture once through a meat grinder/food processor.

6. 6

   To the resulting conglomeration, stir in the eggs and then form into 1 inch balls before dipping in the breadcrumbs.

7. 7

   Chill for an hour in the fridge before cooking.

8. 8

   Deep fry in batches at 355F for about 4 minutes until browned.

9. 9

   Spear the balls with toothpicks and place in a bowl.

10. 10

    Serve with a Piri-Piri dipping sauce.

* Per serving · 4 servings · Values may vary.