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Burkina Faso: Spiced Lamb Balls




Source of Recipe


unknown


Recipe Introduction


West Africans are fond of meats, beans, and vegetables rolled into balls. Besides these Lamb Balls there are meat and bean balls, bean balls, Akara, and meat balls. The addition of spicy condiments makes them unusual and different from our own meat balls.

In a large skillet:
Saute: 1 cup YELLOW ONIONS, chopped coarsely with
1/2 tsp. CINNAMON
1 tsp. POWDERED GINGER
1 tsp. GARLIC POWDER
1 tsp. CRUSHED RED PEPPERS
l tsp. CORIANDER (powdered)
1 tsp. SALT in
4 Tbs. PEANUT OIL until onions are soft but not brown.
Cut 2 Ibs. COOKED LAMB (leftovers are fine) in 1-inch pieces and mix with the onion mixture.
Put through the meat grinder once using a coarse blade.
Blend: 3 large EGGS beaten lightly and
1/4 cup CRACKER or BREAD CRUMBS into mixture.
Form into small 1-inch balls and dip in bread or cracker crumbs.
Chill for 1 hour.
Deep-Fat Fry at 375' until brown, about 4 minutes.
Spear balls with toothpicks and place in a chafing dish.
Serve with Pilli-pilli sauce.