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.
1 cup yellow onions, chopped coarsely
½ tsp. cinnamon
1 tsp. powdered ginger
1 tsp. garlic powder
1 tsp. crushed red peppers
l tsp. coriander (powdered)
1 tsp. salt
4 Tbs. peanut oil
2 Ibs. cooked lamb (leftovers are fine)
3 large eggs, beaten lightly
¼ cup cracker or bread crumbs
In a large skillet sauté the onions with cinnamon, ginger, garlic powder, peppers, coriander and salt in the peanut oil until onions are soft but not brown. Cut the lamb in 1-inch pieces and mix with the onion mixture. Put through the meat grinder once using a coarse blade. Blend the eggs and 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 ºF until brown, about 4 minutes. Spear balls with toothpicks and place in a chafing dish. Serve with Pilli-pilli sauce.
Makes 32 balls.
country : Burkina Faso
course : meat dish
source : The African Cookbook / Bea Sandler