Burkinabe Spiced Lamb Balls

Ingredients: 200 g yellow onions 1/2 tsp cinnamon 1 tsp powdered ginger 1 tsp garlic powder 1 tsp chilli flakes 1 tsp ground coriander 1 tsp salt 4 tbsp groundnut oil 900 g cooked lamb cut into 3cm strips 3 large eggs, lightly beaten 50 g breadcrumbs

Cooking Instructions: 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 3 cm 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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