Burkinabe Spiced Lamb Balls
Add the salt to the oil and place it in a large frying pan. Heat it up, then add the onions, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb.
Fry until the onions are soft. Allow the mixture to cool down and put it once through a meat grinder.
Add the eggs and mix until blended. Form into 3 cm diameter balls, then dip them in a dish with the breadcrumbs, cover completely.
Chill for an hour in the fridge before cooking.
Deep fry for around 4 minutes or until browned all sides. Spear the balls with toothpicks (we ommited this) and place on a dish.
Serve with a Piri-Piri dipping sauce (we used Harissa).