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African   -   Spiced Lamb Balls (Burkina Faso)   adapted from The African Cookbook by Bea Sandler

  • 1 Large Onion -- Chopped
  • 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Crushed Red Pepper
  • 1 Teaspoon Coriander
  • 1 Teaspoon Salt
  • 3 Tablespoons Olive Oil
  • 2 Pounds Ground Lamb
  • 3 Large Eggs
  • 1/4 Cup Bread Crumbs
  • Rice
  • Peri Peri Sauce
Directions Saute onion, cinnamon, ginger, garlic powder, red pepper, coriander and salt in oil until the onion is soft. Cool and combine with ground lamb. Add eggs and crumbs. Mix well. Form into small meatballs. Chill for 1 hour. Bake or saute until browned. Serve over rice, drizzled with peri peri sauce.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 5, Easiness: 4, Speed: 4.5, Overall: 4.5 Rate this recipe

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