INGREDIENTS

1. 1 cup yellow onion, chopped coarsely
2. 1/2 teaspoon cinnamon
3. 1 teaspoon powdered ginger
4. 1 teaspoon garlic powder
5. 1 teaspoon crushed red peppers
6. 1 teaspoon coriander, powdered
7. 1 teaspoon salt
8. 4 tablespoons salt
9. 4 tablespoons peanut oil
10. 2 pounds cooked lamb
11. 3 large eggs
12. 1/4 cup cracker or bread crumbs

Method:

• In a large skillet, sauté yellow onions with cinnamon, ginger, garlic powder, crushed red peppers, coriander, and salt in peanut oil until the onions soften but are not yet brown.
• Cut the cooked lamb into 1-inch pieces and mix with the onion mixture. Put through the meat grinder once using a coarse blade.
• Blend 3 large eggs, beaten lightly, and cracker or bread crumbs into the mixture. Form into small 1-inch balls and dip in bread or cracker crumbs. Chill for 1 hour.
• Deep-fat fry at 375°F until brown, for about 4 minutes.
• Spear balls with toothpicks and place in a chafing dish.