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Burkinabe Spiced Lamb Balls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)173.9873
Energy (kCal)3303.569
Carbohydrates (g)14.9371
Total fats (g)278.581
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add the salt and the peanut oil to a large frying pan. Heat the oil and add the onions, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb. Saute until the onions have softened, stirring occasionally. Allow the mixture to cool. | 2. Pass the ground lamb mixture once through a meat grinder/food processor. To the resulting conglomeration, stir in the eggs and then form into 1 inch balls before dipping in the breadcrumbs. Chill for an hour in the fridge before cooking. | 3. Deep fry in batches at 355F for about 4 minutes until browned. Spear the balls with toothpicks and place in a bowl. Serve with a Piri-Piri dipping sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 1 1/2 cups chopped 172.26 10.2573 1.2397 14.094000000000001
    cinnamon 1/2 teaspoon - - - -
    ginger 1 teaspoon powdered 1.6 0.3554 0.0364 0.015
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    chili flake 1 teaspoon - - - -
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    salt 1 teaspoon - - - -
    peanut oil 4 tablespoons 477.36 0.0 0.0 54.0
    lamb 2 lbs cooked cut 2422.224 0.0 153.1354 195.8645
    egg 3 beaten 214.5 1.08 18.84 14.265
    breadcrumb 1/3 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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